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.
Servings: 4 people
Calories: 292kcal
Ingredients
- 8 oz uncooked pasta, tonnarelli are traditional, but spaghetti works as well (make sure to use egg-free pasta)
- 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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
