Vegan Cacio e Pepe¶

Vegan Cacio e Pepe

Serves	Total Time
2 to 3	25 minutes

Ingredients¶

400 g spaghetti
1 cup (227 g) reserved pasta water
2 Tbsp (25 g) olive oil
1 pinch chili flakes
0.5 onion, diced
2 garlic cloves, minced
4 shiitake mushrooms, sliced
4 cremini mushrooms, sliced
3 Tbsp (42 g) vegan butter
1 Tbsp (18 g) miso paste
0.5 cup (50 g) vegan parmesan, grated
some freshly cracked black pepper

Cookware¶

1 Dutch oven
1 bowl

Instructions¶

Step 1¶

Boil spaghetti in heavily salted water until al dente (7 to 9 minutes). Reserve reserved pasta water before draining.

Step 2¶

Heat olive oil and chili flakes in a Dutch oven over medium heat. Add diced onion, minced garlic cloves, and sliced shiitake mushrooms and cremini mushrooms. Cook until the mushrooms soften, then transfer the mixture to a separate bowl.

Step 3¶

In the same Dutch oven, melt vegan butter.

Step 4¶

Add the cooked pasta, miso paste, and a splash of the reserved pasta water to the Dutch oven. Toss thoroughly to combine and coat the noodles.

Step 5¶

Fold the sautéed mushroom mixture back into the pot. Add vegan parmesan and a very generous amount of freshly cracked black pepper. Toss again, adding more pasta water as needed to reach a creamy consistency.