Vegan Cacio E Pepe
Ingredients
- 400g spaghetti
- 1 cup pasta water
- 2 tbsp olive oil
- Pinch of chili flakes
- 1/2 onion, diced
- 2 garlic cloves, minced
- 4 shiitake mushrooms, sliced
- 4 cremini mushrooms, sliced
- 3 tbsp vegan butter
- 1 tbsp miso paste
- 1/2 cup vegan Parmesan (freshly grated if possible)
- Tons of pepper
- Sea salt
Preparation
Cook the pasta in heavily salted water. Reserve 1 cup of pasta water before draining. If using gluten-free pasta, rinse after cooking. If using regular pasta, no need to drain.
In a Dutch oven, add olive oil and chili flakes. Add diced onion and cook until translucent.
Add sliced mushrooms and minced garlic. Add more oil if needed. Cook until mushrooms begin to soften. Transfer the cooked mushrooms to a bowl.
Add vegan butter to the pot. Combine the cooked pasta with the melted butter.
Mix miso paste with a splash of pasta water, then add it to the pasta. Toss to combine.
Return the cooked mushrooms to the pasta. Add vegan Parmesan and a generous amount of pepper.
Emulsify the sauce by adding more pasta water as needed.
Season with sea salt to taste.
Garnish the plated dish with additional pepper and vegan Parmesan cheese.