Description
A simple and satisfying plant-based Cacio e Pepe Pasta dish inspired by classic Roman flavors, featuring creamy, velvety sauce made from plant-based cheese, freshly cracked black pepper, and pantry staples. Ready in under 20 minutes, perfect for lunch or dinner with a bold peppery kick and smooth, indulgent texture.
Ingredients
Scale
Pasta
- 200g traditional spaghetti or tonnarelli
- Salt, for pasta water
- 1 cup reserved starchy pasta water
Sauce
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons olive oil (natural)
- 1/2 cup finely grated plant-based cheese
Optional Add-ins
- Sautéed spinach or roasted cherry tomatoes
- Fresh basil or parsley, chopped
- Dollop of plant-based yogurt or cream
- Grilled shrimp or cubed tofu
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package instructions. Reserve about a cup of the starchy pasta water before draining the noodles.
- Toast the Black Pepper: While the pasta cooks, heat a pan over medium heat and lightly toast freshly cracked black pepper. This releases its essential oils and enhances the bold peppery flavor that defines the dish.
- Create the Sauce Base: Add a splash of reserved pasta water and olive oil (natural) to the pan with the toasted pepper, stirring to combine into a thin sauce. The warm liquid helps dissolve and marry the flavors.
- Add Plant-Based Cheese: Lower the heat and quickly sprinkle grated plant-based cheese into the pan, stirring briskly to blend it with the peppery sauce. The cheese will melt into the pasta water to create a luxuriously silky texture.
- Combine Pasta and Sauce: Return the drained pasta to the pan and toss thoroughly so every strand is coated with the creamy, pepper-infused sauce. Add more pasta water as needed for the perfect consistency.
- Final Touches and Serve: Give one last stir to ensure everything is combined beautifully, then serve immediately with an extra grind of black pepper and a drizzle of olive oil (natural) for an inviting shine.
Notes
- Use freshly cracked black pepper for maximum flavor and aroma.
- Reserve pasta water to create a creamy, emulsified sauce without cream.
- Add plant-based cheese off the heat to avoid clumps.
- Work quickly when combining pasta and sauce to prevent thickening or clumping.
- Choose quality plant-based cheese for a smoother, creamier texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Cacio e Pepe, pasta, plant-based cheese, black pepper, easy recipe, creamy sauce, Italian cuisine, gluten free, vegetarian
