Simple Vegan Cacio e Pepe Pasta

Creamy and cozy and made into a complete meal by adding broccoli and olives, this plant-based spin on cacio e pepe combines the cheezy peppery flavors we all love for a stand-out dinner recipe that the whole family can love. Double the recipe if needed.

Prep Time5

Cook Time10

Servings:

Author: Admin

Equipment

1 pasta pot
mesh strainer
wooden spoon

Ingredients

8 oz spaghetti pasta
3 tablespoon vegan butter miyokos oat milk butter or similar
⅓ cup vegan Parmesan follow your heart or similar
1 teaspoon freshly ground black pepper
2 teaspoon nutritional yeast
¼ t flaked sea salt
1 c broccoli optional
⅓ c black olives optional

Instructions

Boil the pasta until tender. If adding broccoli - add to pasta water 3-4 minutes before done to cook both together.
Add the vegan butter, nutritional yeast, cheese and pepper to a large mixing bowl.
Add the cooked pasta and optional broccoli to the sauce mixing bowl. Make sure to add pasta very wet so that some of the pasta water gets in the bowl.
Stir well with a wooden spoon.
Optional: fold in the olives.
Serve warm with additional cheese and pepper on top.

Notes

Adjust butter and cheese to taste - add more for more richness, and less for a lighter pasta
The additional salt is optional but adds a punchier salty flavor
Olives and broccoli are optional but make it a meal!

Nutrition Estimate