Vegan Cacio e Pepe

overhead of pasta on white plate with pepper and pumpkin Parmesan garnish and a fork twirling the pasta

This vegan cacio e pepe is a simple, yet sophisticated meal that is sure to impress! This dairy-free spin on the classic Italian dish is made creamy using a combination of starchy water, miso, and pumpkin seed Parmesan cheese. This peppery pasta is also nut-free and easy to make gluten-free.

Course Dinner, Main Course

Cuisine Italian, Vegan

Keyword dairy-free, pasta, spaghetti, vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 322kcal

Author Sherri Hall

Equipment

Food Chopper

Ingredients

12 oz. spaghetti (gluten-free if needed; I used Jovial brand)
½ cup raw pumpkin seeds
2 tablespoon nutritional yeast
¾ teaspoon fine sea salt or kosher salt
¼ teaspoon garlic powder
3 tablespoon olive oil
1 ½ teaspoon freshly ground black pepper, plus more if desired
1 ½ tablespoon white miso paste
1 tablespoon vegan butter (optional)

Instructions

Cook the pasta according to package directions until just al dente. Be sure not to overcook.
While the pasta is cooking, add pumpkin seeds, nutritional yeast, salt and garlic powder to a food chopper or food processor.
Use the pulse or chop setting and process until the mixture is finely ground and resembles the size of grated Parmesan cheese. Set aside until ready to use.
When the pasta is done, reserve 2 cups of the pasta water and set aside before draining the pasta.
While the pasta is draining, heat olive oil in a deep, 10-inch sauté pan over medium. Once the olive oil is heated, add the pepper and cook for one minute, stirring or swirling the pan frequently.
Add 1 cup of the pasta water and the miso to the pan. Stir, breaking up the miso as you go, and simmer until the miso is almost all broken up and just about fully incorporated (approximately 2 minutes).
Add the cooked pasta to the pan and coat with the sauce using tongs. If using the optional vegan butter, add along with the pasta.
Turn off the heat and add ½ cup of the pumpkin seed "cheese" to the pasta. Toss with tongs until well coated. Add more of the reserved pasta water until the sauce has a creamy consistency.
Top with the remaining pumpkin seed "cheese" and more pepper if desired. Serve immediately.

Video

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition was calculated without the optional vegan butter.

Nutrition