Vegan Cacio e Pepe (Cheese and Pepper Pasta)

A simple pasta sauce made from olive oil, black pepper, and cheese cooked with pasta.

Course Main Course

Cuisine Italian

Keyword vegan cacio e pepe, vegan cheese and pepper pasta

Prep Time 2

Cook Time 13

Total Time 15

Servings

Calories 360kcal

Boil your pasta of choice in salted water.
In a large skillet, warm the olive oil and fresh-ground pepper over low heat while the pasta cooks.
When the pasta is cooked al dente, use tongs or a pasta spoon to transfer it from the water to the oil and pepper.
Add 2 1/2 cups of vegan parmesan cheese and 1 cup of the starchy pasta water, then stir well.
Continue adding pasta water in small amounts (up to 1 additional cup) until a creamy sauce forms.
Serve hot with additional cracked pepper and vegan parmesan on top if desired.

For a little extra flavor, add some minced fresh garlic to the warm olive oil and pepper. You can also use some red pepper flakes to add a little spice to the dish.
I like to garnish the dish with fresh parsley or serve it with some broccoli or a side salad since it is a heavy dish.
You can make this with a gluten-free pasta if you wish, but be sure to use a corn-based pasta or one that holds up well and doesn't get mushy when cooked.