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Vegan Cacio e Pepe

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A delicious plant-based twist on the classic Italian dish, Vegan Cacio e Pepe offers creamy, cheesy flavors without any animal products, making it both satisfying and nourishing.

Ingredients

Scale
  • 200g spaghetti or pasta of choice
  • 2 tablespoons olive oil
  • 3 tablespoons nutritional yeast
  • 1 teaspoon black pepper
  • Salt, to taste
  • 2 tablespoons plant-based butter or margarine (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta according to package instructions until al dente. Make sure to reserve some pasta water before draining.
  2. Sauté the olive oil in a large pan over medium heat and add the black pepper. Cook for about 30 seconds until fragrant.
  3. Add the drained pasta to the pan and toss to combine, ensuring the pasta is well-coated with the fragrant olive oil.
  4. Incorporate the nutritional yeast and plant-based butter (if using) into the pasta mixture, mixing well. Use the reserved pasta water to adjust the creaminess of the dish to your desired consistency.
  5. Season with salt to taste, ensuring every bite is packed with flavor.
  6. Garnish with freshly chopped parsley before serving, adding a touch of color and freshness.

Notes

For a zesty finish, consider adding a squeeze of lemon juice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/vegan-cacio-e-pepe-recipe/

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