Vegan Cacio e Pepe
Adjoa Courtney's Vegan Cacio e Pepe
vegan buffalo cauliflower salad
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- Prep
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- Total
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- Serving
- 4
Ingredients
- 1 lb bucatini pasta
- 4 cups unsweetened oat milk
- 1 1/2 cups water
- 2 packs VitaliteTM Plant-Based Grated Parmesan Style
- 2 tsp freshly ground black pepper
- 1/2 tsp salt
- 1 tsp vegetable bouillon
- 3 tbsp vegan butter
- A few dashes of hot sauce
- 1/2 tsp vegan Worcestershire
Directions
- Fill a large pot with oat milk and water. Add salt, vegetable bouillon, and 1 tsp of the black pepper to the liquid and bring to a boil.
- Add the bucatini to the pot and cook until al dente, according to the package directions. Reserve 1 cup of pasta water, then drain the pasta.
- While the pasta is cooking, heat the vegan butter in a large skillet over medium heat. Add remaining black pepper and cook, stirring constantly, for 1-2 minutes until fragrant.
- Add the cooked pasta to the skillet and toss to coat in the pepper sauce.
- Add 1/2 cup of the reserved pasta water, Worcestershire and hot sauce to the skillet and bring to a simmer.
- Add the VitaliteTM Plant-Based Grated Parmesan Style and toss again to coat the pasta. If the sauce is too thick, add more of the reserved pasta water until it reaches the desired consistency.
- Serve immediately, garnished with extra VitaliteTM Plant-Based Grated Parmesan Style and black pepper. Enjoy!
About Adjoa Courtney
Adjoa Courtney, known professionally as Chef Joya, is a celebrity vegan chef and cookbook author who specializes in creating cultural plant-based recipes. Adjoa is partnering with Vitalite™ to showcase delicious ways to incorporate plant-based cheese into meals.
