Cacio e Pepe
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
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
  1. Bring 3 quarts of water to boil in a large pot
  2. Add salt and pasta
  3. Cook two minutes less than the cooking instructions call for in the box
  4. Drain pasta and reserve ¾ cups of the cooking water
  5. Melt butter in a heavy skillet over medium heat
  6. Add pepper and lemon zest and cook for a minute
  7. Add pasta water and let it boil
  8. Lower heat
  9. Add linguini and swirl in water for a minute
  10. Add cheese and gently toss while it melts
  11. Add nutritional yeast and toss (optional)
  12. Salt to taste
  13. Sprinkle with chopped basil and serve (basil optional)
  14. Drizzle with olive oil
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/03/26/cacio-e-pepe/