This dish comes together in less than 15 minutes and only requires 5 ingredients. Our take on the classic Cacio e Pepe pasta is made entirely plant-based and uses our Cashew Butter Sea Salt as the base for this luscious sauce.
INGREDIENTS
- 454 g spaghetti (or other pasta of your choice)
- 1 tablespoon (8 g) black peppercorns
- ¼ cup (50 g) olive oil
- ¼ cup (75 g) Cashew Butter Sea Salt
- ¼ cup (25 g) nutritional yeast
- 2 tablespoons (40 g) white miso
- Sea salt, to taste
- A squeeze of lemon, to taste
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Once it’s bubbling, add the pasta and cook until al dente—avoid overcooking, as it will continue to soften slightly when mixed with the sauce. Before draining, reserve about 2 cups of the cooking water and set aside.
- While the pasta cooks, crush the peppercorns using a mortar and pestle or spice grinder. Set aside about ½ teaspoon for garnish, and place the rest in a small skillet with the olive oil. Heat over medium-low for 2–3 minutes, just until fragrant, then remove from the heat.
- In a heatproof bowl or large glass measuring cup, combine the Cashew Butter Sea Salt, nutritional yeast, miso, and pepper-infused oil. Add a ladle of hot pasta water and whisk until the mixture is completely smooth. If the miso forms clumps, press them against the sides of the bowl with a spatula to help dissolve.
- Return the drained pasta to the pot and set it over low heat. Pour in the cashew sauce and stir gently to coat. Add pasta water one spoonful at a time, stirring continuously, until the sauce is glossy and reaches your desired consistency.
- Taste and adjust the seasoning. Add a pinch of salt and a squeeze of lemon juice, if desired.
- Divide the pasta into bowls and garnish with the reserved crushed peppercorns. Serve immediately.
