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 mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 292kcal
- 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
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.
*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.
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