Pasta cacio e pepe Open
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Pasta cacio e pepe Open
1 hours total
If you have dietary restrictions, it can be challenging to find a recipe that fits your needs while still being delicious. But fear not - this cacio e pepe recipe has got you covered. Our recipe is not only gluten-free and lactose-free, but also suitable for those following halal, kosher, or vegan diets.
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Ingredients
Serves 4
| 320g | Barilla Gluten Free Spaghetti |
| 120g | Cashews, soaked for 30 minutes |
| 40g | Soft tofu |
| 20g | Margarine |
| 15g | Tahini |
| 5g | Nutritional yeast |
| 1L | Water |
| TIP | Salt and freshly cracked black pepper, to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of salted water to a rolling boil. When the water is boiling, cook the Spaghetti according to pack instructions.
- pasta
Step 2
In a small pan, toast the coarsely ground black pepper. Add a small cup of cooking water and turn off the heat. In a pan, bring 1L of water to a boil and cook the soaked cashews for about 20 minutes.
- Cashew nuts
- Ground black pepper
Step 3
Add the drained cashews, tofu, nutritional yeast, tahini and a ladle of cooking water to a blender and combine until smooth.
- nutritional yeast
- tahina
Step 4
On low heat, mix the cashew sauce with the black pepper, add the margarine and mix well until combined.
- margarine
Step 5
Drain the pasta and combine with the sauce, garnishing with additional nutritional yeast. Serve hot and enjoy!
Tip
With this alternative cacio e pepe recipe, you can enjoy a classic Italian dish that meets your dietary needs. This recipe is not only Gluten-free and Lactose-free, but also Halal, Kosher, and Vegan. Don't be afraid to experiment with alternative versions and ingredients to make this dish your own. Buon appetito!