This simple Italian pasta dish is a quick, easy and delicious staple using just a few ingredients. Usually veganised Cacio E Pepe involves cashews to achieve a creamy consistency, however we’ve opted to whip up a nut free, and of course dairy free version for you to try. You’ll be amazed at just how simple it is, and incredibly tasty too!
Ingredients
340g Spaghetti
1 ¼ Tsp freshly cracked black pepper
1 – 2 Cups BioCheese Grated Parmesano
½ Tub BioCreamy
5 Cups water
Salt to season
Method
1. In a large and deep non-stick pan, toast the black pepper over a medium-low heat for 1-2 minutes. Remove and set to the side.
2. Add 5 cups of water to the pan with some salt and bring water to the boil. Cook pasta uncovered according to the instructions on the pack until al dente. Remove half of the water and return to the stove.
3. Add BioCheese Grated Parmesano, BioCreamy and peppercorns. Stir in and keep stirring until the cheeses melt and become a creamy sauce.
4. Serve immediately and sprinkle with additional salt and pepper to taste.