This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy nutritional yeast adds umami. Toasting the peppercorns boosts their flavor and softens them.
Prep time | Total time |
---|---|
25m | 30m |
Ingredients
Ingredient | Quantity |
---|---|
kosher salt | |
nutritional yeast | 1/3 cup (or more, to taste) |
cashew butter | 1/4 cup |
white miso paste | 2 Tbsp. |
whole black peppercorns | Tbsp. |
dried spaghetti | 16 ounces (1 box) |
extra-virgin olive oil | 1/4 cup |
lemon juice | 1/2 lemon (optional) |
Directions
- Bring a large pot of lightly salted water to a boil over high.
- Make cashew butter by blending ~1/4 cup of raw cashews and the miso paste. Add water and olive oil as needed. Crush the peppercorns using the flat side of a knife.
- Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.
- Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.
- Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Use the pasta water to rince the blender. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add nutritional yeast.
- Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.
Source: cooking.nytimes.com