Cacio E Pepe

Cacio E Pepe

Cook: 15 min
Serves 4

Before You Start

  • Food processor
  • Small saucepan
  • Soak cashews in hot water for 15 minutes (or use pre-soaked)

Ingredients

  • 1 tsp apple cider vinegar
  • 1 tbsp pepper
  • 1 tbsp extra virgin olive oil
  • 130g cashew nuts
  • 150ml cashew milk
  • 15g nutritional yeast
  • 150g silken tofu
  • 100ml pasta water
  • ½ tsp garlic powder
  • 350g spaghetti - the thicker the better
  • 1 tbsp balsamic vinegar
  • 100g rocket
  • nutritional yeast - for dusting
  • Salt & pepper to taste

Method

1

First, make the creamy sauce

  • Put the cashews, milk, nutritional yeast, silken tofu, apple cider vinegar, garlic powder and pepper in a food processor and blitz until completely smooth
  • Pour the sauce into a small saucepan, put the saucepan on the stove over a low heat and gently warm, stirring occasionally
2

Now, make the pasta

  • Cook the pasta according to package instructions
  • Drain the pasta (saving 100ml of it) quickly pour it back into the pan, pour over the sauce and fold it into the pasta to cover quickly
3

Time to serve

  • Serve the pasta into 4 bowls, add a little rocket to each bowl, drizzle a little olive oil and balsamic vinegar over the rocket
  • Season to perfection with nutritional yeast, salt and pepper and serve immediately