Cacio e Pepe Spaghetti
This vegan version of the classic Cacio e Pepe highlights the bold, spicy flavors of black pepper, balanced by the creamy smoothness of cashew sauce. Simple, quick, and utterly delicious!
Ingredients
- 300 g of spaghetti (or other long pasta)
- 1 tablespoon black peppercorns coarsely crushed
- 100 g cashews (soaked for 4 hours or 30 minutes in hot water)
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 100 ml water (for blending the cashew cream, adjust as needed)
- 100 ml pasta cooking water (adjust as needed)
- 2 tablespoons olive oil (optional)
Instructions
Prepare the cashew cream:
- Drain the soaked cashews and blend them with the nutritional yeast, lemon juice, salt, and 50 ml of water until smooth and creamy.
- Add more water if necessary to reach a smooth consistency.
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions.
- Reserve about 100 ml of the pasta cooking water, then drain the pasta.
Toast the black pepper:
- Heat a large, dry skillet over medium heat. Add the crushed black pepper and toast it for 1 to 2 minutes to release its aroma.
Combine the sauce:
- Add the drained spaghetti to the skillet with the black pepper. Pour in the cashew cream and a bit of the reserved pasta water.
- Mix well to coat the pasta evenly. Adjust the sauce consistency with more pasta water as needed.
- Let it heat gently for 1 to 2 minutes to meld the flavors.
Serve:
- Serve immediately in shallow bowls. Top with an extra grind of black pepper for a more intense flavor.
- Optionally, drizzle with a bit of olive oil for added richness.
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A recipe proposed by Maison Marmite