Vegan cacio e pepe
- Richard Makin
Published: September 7, 2020 at 3:47 PM
Save recipe
Serves 4
A little effort
Total time: 45 mins
+ Soaking
0 reviews
loading...
Get 5 months for £5 when you subscribe today
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try our vegan cacio e pepe recipe then check out Padella's famous cacio e pepe, our vegan bolognese, vegan pasta bake, vegan mushroom ragu and more vegan pasta recipes.
Ingredients
Nutrition
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
Nutrition: per serving
- kcal629
- fat23.5g
- saturates4.5g
- carbs81.3g
- sugars3g
- fibre6g
- protein17g
- salt1.7g
Ad
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.
Check out more of Richard's vegan recipes here
Authors
Richard MakinVegan columnist
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue