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.
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hala abujrais
[email protected]This dish was a bit bland for my taste. I would recommend adding some more spices or herbs.
Farida Mahmoud
[email protected]I'm not vegan, but this dish was still very good. The sauce was creamy and flavorful, and the chickpeas added a nice texture.
Raka
[email protected]This was a delicious and easy recipe. I will definitely be making it again.
Cathleen Dupreez
[email protected]I made this dish for my vegan friend and she loved it! She said it was one of the best vegan dishes she's ever had.
Daine pakhi
[email protected]This was a great way to use up some leftover chickpeas. The sauce was creamy and flavorful.
Sodiq Majidov
[email protected]I love this recipe! It's so simple to make and always turns out great.
Chukwuma Nwankwo
[email protected]This dish was easy to make and very tasty. I would definitely recommend it to others.
Carla Macias
[email protected]This was a great recipe! I made it for a dinner party and everyone raved about it.
Islam Mehar
[email protected]I tried this recipe last night and it was a hit! My family loved it and said it was one of the best vegan dishes I've ever made.
Agankhan Agankhan
[email protected]This dish was amazing! The sauce was so creamy and flavorful, and the chickpeas added a great texture. I will definitely be making this again.
Ceaser Yosam
[email protected]This vegan cacio e pepe was so delicious! I loved the creamy sauce and the crispy chickpeas. It was also really easy to make, which is always a plus.