Vegan Cacio e Pepe Spaghetti

with Italian Artichoke Salad

photo
vegan
Share!
vegan
Share!

Instructions

photo

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 1/1.5/2 Tbsp of lemon juice to a blender. Blend for 2-3 min until very smooth. Set aside.

photo

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.

photo

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.

photo

4 Prep dressing

In a small bowl, combine the olive oilred vinegarmaple syrupmustardgarlic 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!

photo

5 Combine

Toss the drained spaghetti in the creamy peppercorn sauce. Gradually add 100/150/200 ml of pasta cooking water to the pasta (adjust to the consistency as you pour). Mix well and check the seasoning.

photo

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.

Tips for fussy eaters

If they need cheese, they need cheese.

Pro tip

For the creamiest result, pour some boiling water over the cashews and soak for 2-4 hours before. Or even better, over night. Drain well before using.

Simple yet genius.

Cooking Time: 25 min

Equipment Required: Blender, Pestle & Mortar

Cals 875 · Prot 29 · Carbs 140 · Fat 23

Dairy-Free

Ingredients

Number of people

Pasta

Spaghetti 250 Grams

Sauce

Cashew nuts 60 Grams
Black peppercorn 5 Grams
Soy cream 100 ML
Miso paste 30 Grams
Nutritional yeast 4 Grams
Lemon 1 Piece
Water 100 ML

Salad

Cherry tomatoes 150 Grams
Baby gem lettuce 2 Pieces
Artichoke hearts 240 Grams

Dressing

Olive oil 2 Tbsp
Red vinegar 15 ML
Maple syrup 20 Grams
Dijon mustard 6 Grams
Garlic powder 2 Grams
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Simple yet genius.

Cooking Time: 25 min

Equipment Required: Blender, Pestle & Mortar

Cals 875 · Prot 29 · Carbs 140 · Fat 23

Dairy-Free

Instructions

photo

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 1/1.5/2 Tbsp of lemon juice to a blender. Blend for 2-3 min until very smooth. Set aside.

photo

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.

photo

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.

photo

4 Prep dressing

In a small bowl, combine the olive oilred vinegarmaple syrupmustardgarlic 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!

photo

5 Combine

Toss the drained spaghetti in the creamy peppercorn sauce. Gradually add 100/150/200 ml of pasta cooking water to the pasta (adjust to the consistency as you pour). Mix well and check the seasoning.

photo

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.

Tips for fussy eaters

If they need cheese, they need cheese.

Pro tip

For the creamiest result, pour some boiling water over the cashews and soak for 2-4 hours before. Or even better, over night. Drain well before using.

Ingredients

Number of people

Pasta

Spaghetti 250 Grams

Sauce

Cashew nuts 60 Grams
Black peppercorn 5 Grams
Soy cream 100 ML
Miso paste 30 Grams
Nutritional yeast 4 Grams
Lemon 1 Piece
Water 100 ML

Salad

Cherry tomatoes 150 Grams
Baby gem lettuce 2 Pieces
Artichoke hearts 240 Grams

Dressing

Olive oil 2 Tbsp
Red vinegar 15 ML
Maple syrup 20 Grams
Dijon mustard 6 Grams
Garlic powder 2 Grams
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...