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A bowl of vegan cacio e pepe.
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5 from 4 votes

Vegan Cacio e Pepe

This four ingredient vegan cacio e pepe dish is not only easy but shockingly delicious! Ready in just 15 minutes for a simple, but comforting family meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 292kcal

Ingredients

  • 8 oz uncooked pasta, tonnarelli are traditional, but spaghetti works as well
  • 2 tablespoon vegan butter
  • ½ cup vegan parmesan cheese, very finely grated (more for garnish)
  • ½ teaspoon black pepper, more to taste

Instructions

  • Fill a large pot with water and bring to a boil over high heat. Salt water once boiling. Cook pasta according to package instructions to al dente.
  • Drain pasta, reserving ⅔ cup of water.
  • Pour pasta back into pot. Turn to low heat.
  • Add pasta water and vegan butter together until Is melts. Add finely grated vegan parmesan and pepper and toss until a creamy sauce forms and cheese has melted.
  • Top with more vegan parmesan if desired.

Notes

*We encourage you to read these the FAQs in the post
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 1cup | Calories: 292kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 244mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 269IU | Calcium: 13mg | Iron: 1mg