Open Cacio e pepe

Name: Open Cacio e pepe
Prep time: 60 min
Cook time: 11 min
Total time: 71 min
Yield: 4
Ingredients: 320g (11,2 oz) Barilla® Gluten-free Spaghetti No. 5; 120 g cashews soaked at least 30 minutes; 40 g tofu soft; 5g nutritional yeast; 15 gr tahina; 20 gr margarine; 1 liter Water; 3 gr ground black pepper; to taste Salt

Original Carbonara

Open Cacio e pepe

1 hours 11 minutes

Open

If you have dietary needs, it can be challenging to find a recipe that fits your needs while still being delicious. But fear not - this cacio e pepe recipe with food allergies has got you covered. This recipe is not only gluten-free and lactose-free, but also Halal, kosher, and vegan.

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Ingredients

4 servings

320g (11,2 oz)Barilla^® Gluten-free Spaghetti No. 5

120 gcashews soaked at least 30 minutes

40 gtofu soft

15 grtahina

1 literWater

3 grground black pepper

to tasteSalt

Alternative

For a more cheesy flavour, add more nutritional yeast on top

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

Here are five easy steps for the perfect open cacio e pepe:

Step 2

Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente."

Step 3

In a small pan, toast the coarsely ground black pepper. Add a small cup of cooking water and turn off the heat.

Step 4

In a bowl, mix the vegan pecorino cheese with the olive oil and 2 to 3 tablespoons of pasta water. Season it with salt if necessary.

Step 5

Drain the pasta and put it in the pan with pepper and cooking water. Add the cheese mixture off the heat and toss it well.

Step 6

Serve hot and enjoy!

Open Cacio e pepe

Open Cacio e pepe

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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