Description
Enjoy a creamy, peppery comfort meal with this quick and simple Cacio e Pepe Pasta made with plant-based cheese and natural ingredients. This classic Italian dish is perfect for busy days or sharing with friends, delivering rich flavor and smooth texture without dairy. Customize the spice level, add veggies or protein, and serve fresh for a cozy and satisfying experience.
Ingredients
Scale
Main Ingredients
- 200g spaghetti or preferred long pasta (gluten-free if desired)
- 100g hard grated plant-based cheese
- 1–2 teaspoons freshly cracked black pepper
- 2 tablespoons natural olive oil
- 1/2 cup vegetable broth
- 1 teaspoon natural gelling agent
- Salt, to taste
Optional Variations
- Sautéed mushrooms, spinach, or roasted cherry tomatoes
- Pinch of red pepper flakes for extra heat
- Fresh basil or parsley leaves
- Marinated tofu cubes or grilled shrimp
- Zucchini noodles or other gluten-free pasta alternatives
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve about one cup of pasta water before draining the pasta.
- Toast the Black Pepper: While the pasta cooks, heat the olive oil in a skillet over medium heat. Gently toast the freshly cracked black pepper in the oil to release its aroma and deepen the flavor, stirring carefully.
- Prepare the Sauce: Add vegetable broth and a portion of the reserved pasta water to the skillet with toasted pepper. Gradually sprinkle in the grated plant-based cheese while stirring continuously. Slowly incorporate the natural gelling agent to achieve a smooth, creamy sauce consistency.
- Combine Pasta and Sauce: Add the drained pasta directly to the skillet with the sauce. Toss and stir continuously to ensure each strand is coated with the creamy pepper sauce. Add more reserved pasta water as needed for a silky texture.
- Final Touch and Serve: Season with salt and an extra grind of freshly cracked black pepper to taste. Serve immediately, garnished with additional grated plant-based cheese and optional fresh herbs for color and flavor.
Notes
- Always use freshly cracked black pepper for best flavor and aroma.
- Reserve pasta water to help bind the sauce and create creaminess.
- Mix cheese and pasta off heat to prevent clumping.
- Add the natural gelling agent gradually while stirring to ensure smoothness.
- Serve the dish fresh to fully enjoy the silky texture and robust pepper flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Cacio e Pepe, plant-based cheese pasta, creamy pasta, quick Italian dinner, pepper pasta, gluten-free pasta
