recipes.simon987.net/content/recipes/cacio-e-pepe/index.md

title	date	draft	tags	cover
Cacio E Pepe	2022-01-23T10:21:18-05:00	false	dinner quick	image images/image.jpg

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

1. Bring a large pot of lightly salted water to a boil over high.
2. 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.
3. 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.
4. 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.
5. 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.
6. Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.

Source: cooking.nytimes.com