(shhhh..... its Vegan and Gluten Free)
The completely vegan and gluten-free pasta dish of your DREAMS.
This dish is so deeply warming and satisfying, and checks all the boxes when the pasta craving hits.
Its gooey, its cheesy, its peppery, its lemony, its filling .... It has it all.
The secret really lies in the vegan ricotta. You can make your own at home with blanched almonds, but if your short on time (or the desire). Kitehill makes an excellent alternative to homemade.
You can easily make this for a quick weeknight dinner, but its also great with some wine on date night, and the recipe can easily be scaled for larger dinner parties.
You can't go wrong.
Cacio e Pepe (vegan e gluten-free)
1/2 box gluten-free pasta (or regular pasta if you're not gluten sensitive)
2 Tbsp vegan butter (you know I love Miyokos )
2-3 Tbsp kitehill vegan ricotta
1 Tbsp freshly cracked black pepper
salt to taste
In a large pot, bring salted water to a boil. Add pasta and cook until al dente
In a separate bowl, take the vegan ricotta and add some of the boiling pasta water until you get a mashed potato consistency. Set aside.
In a separate sauce pan crack some fresh pepper and toast lightly. Next, add about 1/4 cup of pasta water and the butter to the saucepan and then add your al dente pasta into the saucepan and another 1/4 cup pasta water. Stir and allow to simmer for about a minute or two to continue cooking. Next, add in your vegan ricotta (you may want to add more pasta water here if a substantial amount of the water was lost during simmering. If so, add one Tbsp at a time so as not to get the mixture too liquid) and mix all together until well blended. Taste and adjust salt and pepper if needed.
Serve in a shallow bowl with some additional fresh cracked pepper and some freshly grated lemon zest.