/images.kitchenstories.io/wagtailOriginalImages/R2865-vegan-cacio-e-pepe0333.jpg)
Vegan cacio e pepe
Ingredients
Utensils
large pot, cooking spoon, mortar and pestle, bowl, liquid measuring cup, frying pan (large), spatula, tongs
How-To Videos
See allHow to make fresh pasta
How to cook pasta
Nutrition per serving
Step 1/ 3
- 200 g spaghetti
- 2 tbsp nutritional yeast
- 50 g cashew butter
- 20 g white miso paste
- 2 tsp black peppercorns
- salt
- large pot
- cooking spoon
- mortar and pestle
- bowl
- liquid measuring cup
Cook spaghetti in a large pot of salted boiling water according to package directions for approx. 8 min, or until al dente. When draining, save about 200 ml of pasta water. Meanwhile, stir together nutritional yeast, cashew butter, and white miso paste. Crush peppercorns in a mortar or grind coarsely with a grinder.
Step 2/ 3
- 2 tbsp olive oil
- frying pan (large)
- spatula
Heat olive oil in a large skillet , add about ¾ of the crushed pepper, fry over medium-high heat for approx. 1–2 min., stirring constantly. Add cashew butter mixture and the pasta water, mix well and simmer for approx. 1–2 min.
Step 3/ 3
- tongs
Turn off the heat, add drained pasta and mix fast until the sauce is creamy and glossy. If necessary, add a spoonful of pasta water. Serve with the remaining crushed black pepper and drizzle with a little more olive oil if desired.
Enjoy your meal!
Tags
More delicious ideas for you
- veganCreamy pasta with broccoliVerena
- vegan5-ingredient pasta with red pepper pestoDevan Grimsrud
- vegan5-ingredient spaghetti with fennel, tomato, and mintDevan Grimsrud
- veganTofu stir-fry with riceTeam
- veganVegan massaman-style curryCarolin Roitzheim
- veganCauliflower steak with orange-miso sauceChristian Ruß
- veganRomanesco soup with walnut-mint pestoLisa
- veganFresh avocado and mango saladTeam