Open Cacio e pepe
Open recipes
Open Cacio e pepe
1 hours 11 minutes total
If you have dietary needs, it can be challenging to find a recipe that fits your needs while still being delicious. But fear not - this cacio e pepe recipe with food allergies has got you covered. This recipe is not only gluten-free and lactose-free, but also Halal, kosher, and vegan.
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Ingredients
Serves 4
| 320g (11,2 oz) | Barilla® Gluten-free Spaghetti No. 5 |
| 120 g | cashews soaked at least 30 minutes |
| 40 g | tofu soft |
| 5g | nutritional yeast |
| 15 gr | tahina |
| 20 gr | margarine |
| 1 liter | water |
| 3 gr | ground black pepper |
| to taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Tip
For a more cheesy flavour, add more nutritional yeast on top
Method
Step 1
Here are five easy steps for the perfect open cacio e pepe:
Step 2
Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente."
- pasta
Step 3
In a small pan, toast the coarsely ground black pepper. Add a small cup of cooking water and turn off the heat.
- Ground black pepper
- Cashew nuts
Step 4
In a bowl, mix the vegan pecorino cheese with the olive oil and 2 to 3 tablespoons of pasta water. Season it with salt if necessary.
- nutritional yeast
- tahina
Step 5
Drain the pasta and put it in the pan with pepper and cooking water. Add the cheese mixture off the heat and toss it well.
Step 6
Serve hot and enjoy!
- margarine
Passive cooking
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.