Cacio e Pepe Vegan
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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|1||Box Barilla® Spaghetti|
|100ml||Extra-virgin olive oil|
|1||½ cup grated Vegan Pecorino Cheese|
|TIP||Salt and coarsely ground black pepper|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente".
In a small pan toast the ground black pepper. Add a small cup of cooking water and turn off the heat.
- Ground black pepper
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.
- Vegan Pecorino Cheese
- olive oil
Drain the pasta and put it in the pan with pepper and cooking water. Add the Pecorino mixture off the heat and toss it well. Serve hot.
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.
With this simple vegan cacio e pepe recipe, you can enjoy a classic Italian dish without any animal products. This flavorful and satisfying meal is easy to make and perfect for a quick weeknight dinner. Buon appetito!