Adapted for a plant-based diet, raw cashews are blended with a few ingredients to imitate the timeless classic cacio e pepe from Lazio.
Submitted by
Buckwheat Queen
Published on February 15, 2021
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Ingredients
Original recipe (1X) yields 2 servings
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½ cup raw cashews
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1 (8 ounce) package spaghetti
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1 teaspoon miso paste
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½ teaspoon coarsely ground black pepper, divided
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3 tablespoons nutritional yeast
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1 teaspoon extra-virgin olive oil
Directions
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Soak cashews in boiling water. Set aside for at least 10 minutes.
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.
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Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.
Nutrition Facts (per serving)
678 | Calories |
21g | Fat |
100g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 |
|
Calories 678 |
|
% Daily Value * | |
Total Fat 21g |
26% |
Saturated Fat 4g |
19% |
Sodium 338mg |
15% |
Total Carbohydrate 100g |
36% |
Dietary Fiber 8g |
28% |
Total Sugars 5g |
|
Protein 26g |
52% |
Vitamin C 0mg |
0% |
Calcium 43mg |
3% |
Iron 7mg |
36% |
Potassium 696mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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