VEGAN CACIO E PEPE
This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy nutritional yeast adds umami. Toasting the peppercorns boosts their flavor and softens them.
Provided by Alexa Weibel
Categories dinner, lunch, weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high. (Go easy on the salt here, since the miso paste added in Step 4 is high in salt.) Add the nutritional yeast, cashew butter and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife. (Alternatively, you can roughly chop them, or use a pepper grinder set to a coarse setting.)
- Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.
- Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.
- Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add an extra splash of reserved pasta water to keep the sauce glossy, if needed.
- Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sadiksha Poudel
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Noby hossen
[email protected]I'm going to try this recipe for my next dinner party. I think my guests will love it.
Md Niam
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Snow Wolf
[email protected]I'm not sure about this recipe. It seems like a lot of work.
Emiliano Dhima
[email protected]This recipe looks delicious! I can't wait to try it.
Mursleen Khan
[email protected]I'm allergic to cashews. Can I use another type of nut in this recipe?
Ch Mobeen
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the creamy sauce and the hidden veggies.
Zakariya Haruna
[email protected]I'm not a vegan, but I'm always looking for new and interesting recipes. This vegan cacio e pepe was a hit with my family! We all loved the creamy sauce and the pasta was cooked perfectly.
Aleas gemar
[email protected]This recipe was a bit too rich for my taste. I think I'll try it again with less cashew cream next time.
Joshua Seibert
[email protected]I made this dish for my vegan friends and they loved it! They said it was the best vegan cacio e pepe they'd ever had.
Keira Wright
[email protected]This recipe is a great way to use up leftover pasta. I also added some chopped broccoli and it was delicious!
Joel ekele
[email protected]I followed the recipe exactly and the sauce turned out grainy. I'm not sure what I did wrong.
Melynda Popple
[email protected]This dish was a bit bland for my taste. I think it could have used more salt and pepper.
Felix Kemboi
[email protected]I'm not vegan, but I was really impressed with this recipe. The sauce was so flavorful and creamy, and the pasta was cooked perfectly. I would definitely recommend this recipe to anyone, vegan or not.
Aisha Chirwa
[email protected]This recipe was easy to follow and the results were delicious! The sauce was rich and creamy, and the pasta was perfectly al dente. I will definitely be making this again.
MikkyTheShut
[email protected]This vegan cacio e pepe was a real treat! The sauce was creamy and flavorful, and the pasta was cooked perfectly. I loved the addition of the lemon zest, which gave the dish a bright and refreshing flavor.