Vegan Cacio e Pepe Recipe

Vegan Cacio e Pepe Recipe is absolutely delicious and easy to make. It doesn't require a blender, is simple and made with whole foods!

2 servings

6 ouncesthick spaghetti, bucatini or other pasta of choice, gluten-free if needed

½ cupreserved pasta water

½ teaspoonground black pepper

½ cupveggie broth, low sodium if needed

Drizzle of olive oil to saute, omit if oil free

¾ cupsvegan parmesan, store bought or homemade (see note)

⅕ teaspoonsea salt, depending on cheese

Extra vegan parmesan

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Cook spaghetti according to package directions. Make sure to reserve 1 cup pasta water and do not rinse the pasta when you strain it. This helps with the texture.
Meanwhile, put pepper in a saute pan and toast over low heat for about 1 minute to get it fragrant. Add the broth and drizzle of oil (if using) and heat over medium low heat until it starts to simmer.
Add the pasta water and bring to a simmer.
Whisk in the cheese to make a slurry.
Add in the pasta and mix well to combine. Taste and add more salt if needed.
Serve with more Parmesan if you prefer!