Vegan Cacio E Pepe Pasta
The vegan version of the traditional Cacio e Pepe pasta will have even your biggest critic wanting more.
Equipment
- dutch oven
Ingredients
- 400 gr spaghetti
- 1 cup pasta water
- 2 tbsp olive oil
- pinch chili flakes
- ½ onion (diced)
- 2 garlic cloves (minced)
- 4 shiitake mushrooms (sliced)
- 4 cremini mushrooms (sliced)
- 3 tbsp vegan butter
- 1 tbsp miso paste
- ½ cup vegan parmesan (freshly grated if possible)
- tons of pepper
- sea salt
Instructions
- Cook pasta in heavily salted water. Reserve 1 cup for pasta water before you drain. I use gluten-free pasta so I rinse after cooking. If you are using normal pasta no need to drain.
- Add oil and chili flakes to a Dutch oven. Add onion and cook until translucent. Add mushrooms and garlic. Add a splash of more oil if necessary. Cook until mushrooms start to soften. Transfer them to a bowl. Add butter into the pot. Add cooked pasta to the melted butter. Add miso to pasta and toss to combine with a splash of pasta water. Add mushrooms back to pasta and add cheese and tons of pepper. Add more pasta water to emulsify the sauce. Add salt to taste and garnish with more pepper and cheese when plating.