Olive Magazine
Vegan Cacio e Pepe Recipe

Vegan cacio e pepe

Published: September 7, 2020 at 3:47 pm
loading...
  • Preparation and cooking time
    • Total time
    • + Soaking
  • A little effort
  • Serves 4

Make your own pici pasta, then coat it in an indulgent wild mushroom sauce. Amazingly, there's no cream or egg in this pasta sauce – just raw cashew nuts, white wine and vegan butter

  • Vegan
Nutrition:
NutrientUnit
kcal629
fat23.5g
saturates4.5g
carbs81.3g
sugars3g
fibre6g
protein17g
salt1.7g
Advertisement

Try our vegan cacio e pepe recipe then check out Padella's famous cacio e pepe, our vegan bolognese, vegan mushroom ragu and more vegan pasta recipes.

Ingredients

PICI PASTA

  • 120g '00' flour
  • 270g strong white bread flour, plus extra for coating
  • 2 tbsp olive oil
  • 1½ tsp fine sea salt
  • CREAMY WILD MUSHROOM SAUCE
  • 80g raw cashew nuts, soaked in just-boiled water for 1 hour
  • 30g dried porcini mushrooms
  • 50g vegan butter
  • ½ onion, finely chopped
  • 2 cloves garlic, crushed
  • a pinch sea salt flakes
  • ground to make ½ tsp black peppercorns
  • 5 tbsp (check it's vegan) dry white wine
  • finely chopped to make 1 tbsp flat-leaf parsley

Method

  • STEP 1

    In a medium bowl, mix together the pasta ingredients along with 200ml of water. Mix well with a spoon until the dough just comes together, then switch to using your hand. Once you have a good ball of dough, turn it out onto a clean worksurface.

  • STEP 2

    Knead the dough well for at least 10 minutes. It should have changed texture from sticky to very smooth. Pat the dough into a rough oblong. Using a sharp knife, slice the dough into 20 evenly sized strips.

  • STEP 3

    Put the strips onto a plate and cover with a damp tea towel. Take one strip of dough and lay it on a clean, un-floured worksurface. Use both hands to roll the strip against the table, moving your palms from the centre of the strip outwards as you roll. You should end up with a long, thick, shoelace of pasta, about the width of a chopstick.

  • STEP 4

    Add another 4-5 tbsp of bread flour to a bowl then drop in the pasta strand. The flour should coat it and stop it from feeling sticky. Put the floured piece of pasta onto a lightly floured baking tray and cover with a damp tea towel. Repeat the process with the remaining dough strips until you have four portions of floured pici. Making sure all the pasta is covered, set it aside.

  • STEP 5

    To make the sauce, first drain the cashews – they should be soft and flexible. Put them in a high-speed blender. Add 175ml of water and blend on the highest speed until you have a very smooth cashew cream. The mixture should be the consistency of cream.

  • STEP 6

    Put the dried mushrooms into a mug or small bowl, then cover them with justboiled water and leave to soak for at least 10 minutes. Bring a pan of water to the boil and salt generously. Once the water is boiling, cook the pici in three batches (each batch of pasta takes 3-4 minutes). Once cooked, strain the pici but reserve the pasta water. Toss the pasta in a little olive oil to stop it sticking together, cover and set aside to keep warm.

  • STEP 7

    Heat the vegan butter in a frying pan over a medium heat until melted. Fry the onion for a few minutes until turning translucent. Add the garlic and fry for a few minutes more – don’t allow the onions or garlic to brown.

  • STEP 8

    Drain the mushrooms but reserve their soaking water. Chop the mushrooms very finely before adding to the frying pan and stirring well. Season.

  • STEP 9

    Remove 4 tbsp of the mushroom soaking water, being careful not to stir-up the gritty particles at the bottom. Add it to the frying pan along with the white wine. Reduce the heat to medium-low and allow the sauce to simmer until reduced.

  • STEP 10

    Add a large ladle of the reserved pasta water (around 200ml) and simmer again, stirring often, until reduced by about half.

  • STEP 11

    Stir well before adding the cashew cream. Whisk to combine and allow to simmer one more time on a low heat until glossy and thick enough to coat the pasta. Remove from the heat. Dress the pasta with the sauce just before serving, and sprinkle with chopped parsley and a little extra black pepper, if you like.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content