Vegan Cacio e Pepe Spaghetti

Name: Vegan Cacio e Pepe Spaghetti with Italian Artichoke Salad
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Spaghetti; 60 Grams of Cashew nuts; 5 Grams of Black peppercorns; 100 ML of Plant based cream; 30 Grams of Miso paste; 4 Grams of Nutritional yeast; 1 Pieces of Lemon; 100 ML of Water; 150 Grams of Cherry tomatoes; 2 Pieces of Baby gem lettuce; 400 Grams of Artichoke hearts; 2 Tbsp of Olive oil; 15 ML of Red vinegar; 20 Grams of Maple syrup; 6 Grams of Dijon mustard; 2 Grams of Garlic powder; 2 Grams of Dried oregano; 1 Tsp of Salt; 1 Tsp of Black pepper

with Italian Artichoke Salad

Simple yet genius.

Cals 882 · Prot 29 · Carbs 128 · Fat 32

Vegan

25 min

Simple yet genius.

Cals 882 · Prot 29 · Carbs 128 · Fat 32

Vegan

Ingredients

Pasta

Spaghetti 10*11*

250 Grams

Sauce

Cashew nuts 1*2*

60 Grams

Black peppercorns

5 Grams

Plant based cream

100 ML

Miso paste 9*

30 Grams

Nutritional yeast

4 Grams

Lemon

1 Piece

Water

100 ML

Salad

Cherry tomatoes

150 Grams

Baby gem lettuce

2 Pieces

Artichoke hearts

400 Grams

Dressing

Olive oil

2 Tbsp

Red vinegar

15 ML

Maple syrup

20 Grams

Dijon mustard 13*

6 Grams

Garlic powder

2 Grams

Dried oregano

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts, *9 Soya, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3691 / 882
Fats (g)	32.4
of which saturated (g)	12.3
Carbohydrates (g)	128
of which sugars (g)	20.8
Fibers (g)	9.7
Proteins (g)	29
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep pasta sauce

Time permitting, pour boiling water over the cashew nuts and soak them for 2-4 hours. Drain well before using. Crush the peppercorns with a pestle and mortar (if you have a good blender, you don't need to crush the peppercorns first). Add the (drained) cashew nuts, (crushed) peppercorns, soy cream, miso paste, nutritional yeast and 1 Tbsp of lemon juice to a blender. Blend for 2-3 min until very smooth. Set aside.

2 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

3 Prep salad

Meanwhile, halve the cherry tomatoes. Chop the baby gem lettuce. Rinse and drain the artichoke hearts, discarding some of the outer leaves in case they are dry. Chop the artichoke hearts roughly. Combine the vegetables in a salad bowl.

4 Prep dressing

In a small bowl, combine the olive oil, red vinegar, maple syrup, mustard, garlic powder, a pinch of dried oregano and a pinch of salt and pepper. Mix until smooth and set aside. Don't combine the dressing with the salad until ready to serve!

5 Combine

Toss the drained spaghetti in the creamy peppercorn sauce. Gradually add 100 ml of pasta cooking water to the pasta (adjust to the consistency as you pour). Mix well and check the seasoning.

6 Serve

Divide the Cacio e Pepe spaghetti among plates. Drizzle each portion with good quality extra virgin olive oil. Toss the salad vegetables in the dressing. Serve the salad alongside the pasta.

More recipes like this