Dairy Free Cacio E Pepe
Dairy-Free Cacio e Pepe dish inspired by Stanley Tucci's "Searching for Italy"
Ingredients
- 1 bag spaghetti
- 2 1/2 tbsp Earth Balance butter
- 1 tsp black pepper
- 2/3 cup vegan shredded mozzarella (we use Daiya)
- 1/4 cup grated vegan parmesan (we use Violife)
- Sprinkles Salt (for the pasta water + to taste once you’re served your dish)
Instructions
- Bring water to boil in a medium sized pot. Season with salt. Add in the pasta, stirring for about 9 minutes (check cooking instructions on the pasta. Drain and keep about 1 cup of pasta water on reserve.
- While your pasta is cooking, melt 2 tbsp of your vegan butter in a large skillet, on medium heat. Add in pepper and mix it around for about 1 minute until the butter is melted.
- Add about 2/3 cup of the water to the skillet and bring to a simmer (it will smell so good by this point). Add in the pasta and then the shredded mozzarella. Reduce the heat down to low and swirl it around, mixing the cheese, pasta and buttery mixture all together. Now, take the pan off the heat and add in your vegan parmesan stirring until it’s all mixed and the pasta is nicely coated. You can add in more pasta water if it seems dry to you. Serve immediately and enjoy!