easiest vegan cacio e pepe
Servings 2 to 3
Ingredients
- 250 g long pasta (spaghetti or bucatini works best)
- 2 tablespoon vegan butter
- 1 ½ teaspoon fresh ground black pepper
- ½ tablespoon mellow white miso
- 1 cup shredded vegan parmesan
- 1 C starchy pasta water
Instructions
- Bring a large pot of water to a boil. Generously salt it before adding the pasta. Cook pasta to just before al dente.
- Just before the pasta is ready, heat a large skillet over medium heat and melt the butter. Once melted add the pepper and cook for about 1 minute to lightly toast it.
- Add miso and parmesan. Ensure the parmesan is in an even layer so it can melt evenly. Do not stir it. Add about ⅓ cup of pasta water and allow cheese to melt completely. Then add the cooked pasta and toss well to combine well in the sauce. Add a little bit more pasta water a time if needed to get a smooth shiny sauce that coats the pasta. Plate and eat immediately for best results. Garnish with more fresh ground pepper as desired.
- Save remaining pasta water for reheating the leftovers if you have any! It will help get the cheese smooth and glossy again as it will congeal once cooled.
