Spaghetti Squash Cacio E Pepe Recipe

This recipe is excerpted from the cookbook The Meals That Loves You Again by Ilana Muhlstein MS, RDN. Pictures by Corinne Quesnel. Used with permission of Mango Publishing Group. All rights reserved.

Cacio E Pepe is a basic pasta dish from Rome, and since it is historically made with pasta and fairly a little bit of cheese, it is normally a calorie-laden dish. For a lower-calorie, lower-fat model of this beloved dish, do this Spaghetti Squash Cacio E Pepe recipe as a substitute.

You will Want

• 6 cups (1,420 ml) cooked spaghetti squash
• ¼-½ cup (60-120 ml) aquafaba, the reserved liquid from a can of chickpeas or a cornstarch slurry made by mixing 4 tbsp of chilly water with tbsp of cornstarch. See be aware on the backside of the web page
• ¼ cup (50 g) parmesan cheese, grated
• ½ tsp. (1 g) black pepper

The right way to Make It

1. Toast black pepper in a big saucepan over low to medium warmth for 1 to 2 minutes, or till aromatic.
2. Add parmesan cheese and aquafaba or cornstarch slurry to the massive saucepan and stir vigorously till effectively mixed.
3. As soon as evenly combined right into a thick sauce, add in your spaghetti squash.
4. Stir repeatedly till it is evenly combined.
5. Garnish with recent basil (non-compulsory).

One be aware

Liquid from the can of chickpeas known as “aquafaba.” It’s another thickener for the sauce as a result of we’re not utilizing pasta water. It can save you and retailer the chickpeas so as to add to a salad or use them to make the shakshuka or hummus recipes, which could be present in The Meals That Loves You Again.6254a4d1642c605c54bf1cab17d50f1e

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Ilana Muhlstein, MS, RDN