Vegan Cacio e Pepe

Get ready for pasta perfection with this Vegan Cacio e Pepe. Simple, peppery, full of cheesy goodness with none of the dairy. Italian comfort food at its plant-based best!

5 from 2 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine American, Italian

Servings

Calories 279 kcal

Equipment

Large stock pot
Medium stock pot
Tongs

Ingredients

½ lb pasta such as angel hair
¾ cup pasta water
½ cup plant-based parmesan
1 tsp fresh ground black pepper
2 tbsp vegan butter
2 tbsp minced garlic (about 6 cloves)

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Instructions

Bring a large pot of salted water to a boil. Cook your chosen noodles 2-3 minutes less than package instructions.
Set the not-quite-al-dente pasta aside, reserving about 3/4 cup pasta water.
While the noodles are cooking, melt the vegan butter over low heat in a separate stock pot.
Add the minced garlic and fresh ground black pepper to the melted vegan butter and toast for 1-2 minutes.
Add in the plant-based parmesan to the vegan butter mixture and let it melt. Stir only a few times.
Next, add in the partially-cooked pasta and the 3/4 cup pasta water, allowing it to cook until most of the water has evaporated.
Top with additional fresh-ground black pepper.
Serve and enjoy!

Notes

Not Vegan? Of course, this recipe is traditionally not vegan – just use real butter and/or cheese.
Gluten-Free? Opt for a gluten-free noodle and you’re good to go!

Nutrition

Serving: 1 servingCalories: 279kcalCarbohydrates: 47gProtein: 7gFat: 6gSugar: 2g

Keyword dairy-free, easy, egg-free, nut-free, vegan