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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|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|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
This traditional recipe from Lazio is also excellent with bucatini and spaghetti alla chitarra.
Here are five easy steps for the perfect vegan cacio e pepe:
Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente."
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
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
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.
Serve hot and enjoy!
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Spaghetti No. 5
Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.
- Pack size 500g