Description
This Cacio e Pepe Pasta recipe offers a simple yet luxurious plant-based twist on the classic Italian dish. Combining creamy plant-based cheese, freshly cracked black pepper, and a natural gelling agent, it creates a rich, peppery sauce perfect for quick weeknight dinners or any time you crave a comforting, flavorful meal.
Ingredients
Scale
Ingredients
- 200g spaghetti pasta (quality dried, gluten-free option if desired)
- 100g plant-based cheese (melting type)
- 2 teaspoons freshly cracked black pepper
- 3 tablespoons extra virgin olive oil
- 1 teaspoon natural gelling agent
- Salt, to taste
- 1 tablespoon apple cider vinegar (natural)
Optional Variations
- Smoked turkey bacon, chopped (for a savory crunch)
- Fresh parsley or basil, chopped (for garnish and freshness)
- Sautéed mushrooms or spinach (for added texture and nutrition)
- Grape juice (natural) as alternative to apple cider vinegar for a sweeter tang
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, about 8-10 minutes depending on the pasta brand. Reserve one cup of pasta water before draining the pasta.
- Prepare the Peppery Base: While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add freshly cracked black pepper and toast gently until fragrant, releasing warm, spicy aromas.
- Make the Creamy Sauce: In a bowl, combine plant-based cheese with a small amount of reserved pasta water and apple cider vinegar. Stir until smooth. Add the natural gelling agent and mix well to achieve the right thickness. Pour this mixture into the skillet with the pepper, stirring constantly to form a silky sauce.
- Combine Pasta and Sauce: Add the drained spaghetti to the skillet. Toss thoroughly to coat each strand with the creamy, peppery sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to the desired consistency.
- Serve Immediately: Plate the pasta once it is glossy and coated evenly. Garnish with extra freshly cracked black pepper, shavings of plant-based cheese, and chopped fresh herbs if desired. Serve right away to enjoy the sauce at its creamiest.
Notes
- Use fresh plant-based cheese for best sauce texture and flavor.
- Always reserve pasta water; its starch helps create a perfect clingy sauce.
- Freshly cracked pepper has a more vibrant flavor than pre-ground.
- Do not overcook pasta; al dente ensures the sauce adheres well.
- Keep heat medium to low when combining sauce and pasta to prevent sauce separation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Cacio e Pepe, plant-based pasta, creamy pepper sauce, Italian pasta, vegan pasta recipe, quick dinner
