Vegan Cacio e Pepe Spaghetti

with Italian Artichoke Salad
Simple yet genius.
Cals 827 · Prot 28 · Carbs 132 · Fat 26
Vegan
25 min
Vegan Cacio e Pepe Spaghetti with Italian Artichoke Salad
Simple yet genius.
Cals 827 · Prot 28 · Carbs 132 · Fat 26
Vegan
Ingredients
Pasta
Spaghetti 10*
250 Grams
Sauce
Cashew nuts 1*2*
60 Grams
Black peppercorns
5 Grams
Soy cream 9*
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, *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) 3426 / 827
Fats (g) 25.8
of which saturated (g) 3.9
Carbohydrates (g) 132
of which sugars (g) 19.7
Fibers (g) 12.5
Proteins (g) 28.4
Salt (g) 1.1
*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

Prep pasta sauce

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.
Boil pasta

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.
Prep salad

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.
Prep dressing

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!
Combine

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.
Serve

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.
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