Vegan Cacio E Pepe Pasta
The vegan version of the traditional Cacio e Pepe pasta will have even your biggest critic wanting more.
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Servings: 3 servings
Equipment
Ingredients
- 400 g 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.
Nutrition
Serving: 1serving | Calories: 723kcal | Carbohydrates: 104g | Protein: 20g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 651mg | Potassium: 242mg | Fiber: 4g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.