Vegan Cacio e pepe
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Vegan Cacio e pepe
21 minutes total
If you're looking for an Italian vegan recipe that's both delicious and easy to make, then try out this vegan cacio e pepe pasta dish. Typically, cacio e pepe is made with pecorino cheese, but this version features a vegan alternative that's just as flavorful.
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Ingredients
Serves 4
| 320g (11,3 oz) | Barilla® Spaghetti No. 5 |
| 100 ml | extra-virgin olive oil |
| 200g | grated Vegan Pecorino Cheese |
| to taste | Salt and coarsely ground black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
ALTERNATIVE VERSIONS
This traditional recipe from Lazio is also excellent with bucatini and spaghetti alla chitarra.
Method
Step 1
Here are five easy steps for the perfect vegan cacio e pepe:
Step 2
Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente."
- Spaghetti
Step 3
In a small pan, toast the coarsely ground black pepper. Add a small cup of cooking water and turn off the heat.
- Ground black pepper
Step 4
In a bowl, mix the vegan pecorino cheese with olive oil and 2 to 3 tablespoons of pasta water. Season it with salt if necessary.
- Vegan Pecorino Cheese
- olive oil
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!
Passive cooking
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.