Cacio e pepe
A vegan version of the classic Italian pasta
Equipment
- 1 Wide saucepan With a wide pan you can use less water
- 1 Non stick wok Any pan will do really
- 1 Ladle
Ingredients
- 250 g Quality linguine
- 1 Tbsp Black peppercorns
- 4 Tbsp Vegan butter
- 1 tsp White miso
- 1/2 cup Nutritional yeast
Instructions
- Put a pot of water on to boil with just enough water to cover the pasta. When boiling, add pasta and cook for 2 minutes less than the time directed for al dente.250 g Quality linguine
- Grind the peppercorns in pestle and mortar and set aside. (If you don't have one or just can't be bothered, then just use fresh ground pepper)1 Tbsp Black peppercorns
- Now grind the nutritional yeast and set aside. (Again, you don’t have to. But you the final sauce will be smoother of you do)1/2 cup Nutritional yeast
- In your other pan, melt the vegan butter, then add the pepper and fry until fragrant.4 Tbsp Vegan butter
- Turn the heat off and add the miso paste. We don't want to cook it here, just dissolve it in.1 tsp White miso
- When the pasta is a minute away, turn the heat back on and add a ladle or two of the pasta water to the pan. Then add the nutritional yeast and mix to form into the sauce. Add more pasta water if necessary1/2 cup Nutritional yeast
- Using tongs, transfer the pasta into the pan with the sauce. This pasta still has a bit to go before it's al dente, so as long as it's being absorbed keep adding that starchy pasta water a few spoons at a time. When it's cooked you will have a creamy sauce.
- Serve with extra cracked black pepper on top.
Nutrition
Calories: 687kcal | Carbohydrates: 102g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 301mg | Potassium: 579mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1099IU | Calcium: 50mg | Iron: 3mg
Tried this recipe?Leave a comment or rating below!