Cacio e Pepe Veggie Spaghetti

November 3, 2020—0 Comments
Skip to Recipe

I created this delicious dish after reading a study that showed eating 7-8 servings of vegetables and fruits daily, increases your happiness quotient! I used Spaghetti Squash for the pasta, and lots of veggies I had on hand. Eating this meal will get you well on your way to being happy every day! You can use any vegetables you love in this dish.

Cacio e Pepe Veggie Spaghetti

Servings: 6

For the Vegetables:

  • 1 large Spaghetti Squash
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 bunch asparagus, sliced on the bias
  • 2 small red onions, peeled and thickly sliced
  • 1 pint baby bella mushrooms, cleaned and cut in half
  • 1 zucchini, sliced in ¼ inch pieces
  • 3 medium sized garlic cloves, peeled and minced
  • 1 lemon, zested and juiced
  • Freshly ground black pepper, to taste
  • (Feel free to add broccoli cauliflower florets, thinly sliced carrots, sweet potatoes, etc.)

    For the Cacio e Pepe sauce:

  • 6 oz. (¾ cup) cashews, soaked in warm water for 1 hour
  • 4 oz water
  • 2 TB lemon juice
  • ⅓ cup nutritional yeast
  • ½ tsp. black peppercorns, coarsely ground
  • ½ tsp. green peppercorns, coarsely ground
  • Preheat the oven to 400 ℉

    1. Bake the Spaghetti squash: Using a large, sharp chef’s knife, slice ¼” off both ends of the squash.This will make it easier to slice in half, lengthwise. Place the squash, vertically on a cutting board and slice in half, from top to bottom..  Scoop out the seeds and place the squash halves, skin side up on a parchment paper lined sheet pan.  Place in the oven and bake for 20 minutes or until the skin is starting to turn golden brown.  Remove from the  oven and let cool to touch. With a fork, scrape the flesh from the squash into “pasta” strands and discard the skin.  Reserve in a large bowl.
    2. Prepare all of the vegetables and place in a large bowl.  Add the minced garlic and rub all over the vegetables. Add lemon zest and juice and black pepper, to taste, and stir to combine and coat all the vegetables.  
    3. Place vegetables on a parchment paper lined sheet pan and place in the preheated oven.  Bake for 10 minutes.  Using a spatula, flip over the vegetables and bake for another 5 minutes or until starting to brown.
    4. While the vegetables are baking, make the Cacio e Pepe sauce:
      Strain the soaked cashews and place in a blender along with the water, lemon juice and nutritional yeast. Blend on high until very smooth, adding more lemon juice to taste, if needed.
      Pour into a medium sized bowl and add the coarsely ground black and green peppercorns, stirring to combine.To serve:  Spoon the Cacio e Pepe sauce onto the spaghetti squash “pasta” and stir to completely coat the squash, adding more sauce as necessary.  Place the squash “pasta” on a serving dish and arrange the cooked vegetables on top.
    PREVIOUS NEXT
    0 Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Hi, I’m Eydie!

    Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

     

     

    READ MORE

    SIGN UP FOR A DOSE OF EYDIE!

    Get Eydie’s recipes, recommendations, and more sent straight to your inbox!

    Thank you for signing up!
    Error