Lemon zest in recipe is optional. Nutritional yeast is also optional and it will add a nutty taste to the pasta. After cooking and before emptying pasta into a colander reserve ¾ cups of the cooking water. Chopped basil as garnish is optional.
Ingredients
6 ounces rice linguini pasta
2 tablespoon non-dairy butter (I use Earth Balance)
1 teaspoon cracked black pepper
1 teaspoon lemon zest
1 tablespoons olive oil plus extra to drizzle
⅓ cup vegan mozzarella
¼ cup nutritional yeast
Salt to taste
Instructions
Bring 3 quarts of water to boil in a large pot
Add salt and pasta
Cook two minutes less than the cooking instructions call for in the box
Drain pasta and reserve ¾ cups of the cooking water
Melt butter in a heavy skillet over medium heat
Add pepper and lemon zest and cook for a minute
Add pasta water and let it boil
Lower heat
Add linguini and swirl in water for a minute
Add cheese and gently toss while it melts
Add nutritional yeast and toss (optional)
Salt to taste
Sprinkle with chopped basil and serve (basil optional)
Drizzle with olive oil
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/03/26/cacio-e-pepe/