Vegan Cacio e Pepe
Recipe by Megan Horsley
Ingredients
6
Time
15m
Serves
4
If you’re seeking a creamy, cheesy, vegan version of the classic cacio e pepe, look no further! White miso paste, vegan butter and vegan parmesan come together to create a simple and quick pasta dish fit for a weeknight meal. For a home made vegan parmesan cheese copy this link: https://www.rily.co/recipes/vegan-crumbled-parmesan
Dinner
Vegan
Quick Meal
Ingredients
1/2lb
Brown Rice Spaghetti
1Tbsp
Black Pepper
1Tbsp
White Miso Paste
2Tbsp
Vegan Butter
2Tbsp
Nutritional Yeast
3Tbsp
Vegan Parmesan Cheese
Instructions
1
COOK: the brown rice pasta according to package directions. Reserve the pasta water.
2
HEAT: the black pepper in a large skillet until fragrant, 2-3 minutes, being sure to move the pepper for even heating. Add the miso paste, vegan butter, nutritional yeast and 1 cup-1 ½ cups of the reserved pasta water, whisking constantly until creamy.
3
ADD: the pasta to the skillet and toss well.
4
GARNISH: with vegan parmesan cheese. Best enjoyed immediately.
5
Substitutions: Not vegan? Use traditional parmesan cheese and omit the vegan butter, nutritional yeast and miso paste.
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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
