Vegan No-Cacio e Pepe
Cheesy, yet dairy-free. Super quick, perfect weeknight dinner that will impress.
Ingredients
- ¼ cup Nutritional yeast
- ¼ cup Tahini
- 1 tablespoon White miso paste
- ⅓ cup Vegan parmesan (shredded)
- 1 tablespoon Whole black peppercorns, crushed
- 16 ounces Dried spaghetti or bucatini
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Onion powder
- 2 tablespoons Vegan butter I like Earth Balance
- ½ lemon, juiced
- to taste Grated parmesan (optional)
Instructions
- Start water for pasta.
- Crush peppercorns. I put them in a baggie and roll over them with a rolling pin.
- In a small bowl, whisk together nutritional yeast, tahini and white miso paste.
- Cook pasta according to package instructions but remove ~2 minutes before al dente. Reserve 1 ½ - 2 cups pasta water and drain noodles.
- Drizzle olive oil in a skillet and heat. Add crushed peppercorns to toast, stirring frequently for 2-3 minutes or until fragrant. Add butter.
- Add tahini/miso mix and 1½ cups pasta water. Whisk until smooth. Add shredded parmesan and whisk again. Add lemon juice.
- Add pasta to skillet and constantly toss with tongs for 2-3 minutes or until al dente.
- Divide among bowls and serve. Top with additional crushed pepper and grated vegan parmesan, if you desire.
Notes
- Vegan paremsan is optional
- Add extra pepper if you want more zing!
- I topped mine with green beans because I felt like we needed something green in our lives, but it's optional! Tofu would be great too.
Tried this recipe?Let us know how it was!