RECIPE BY @TERIANNCARTY
Cacio e Pepe, literally means "cheese and pepper" in Italian. It is similar to carbonara, only that it lacks eggs to make it. Give this classic Italian pasta dish a try - it is easy to make, using just a few ingredients already in your pantry.
- 400g spaghetti
- 1 cup pasta water
- 2 tbsp olive oil
- a pinch of chili flakes
- 1/2 onion diced
- 2 garlic cloves, minced
- 4 shiitake
- 4 cremini mushrooms, sliced
- 3 tbsp vegan butter
- 1 tbsp miso paste
- 1/2 cup vegan Parmesan (freshly grated if possible)
- lots of pepper
- sea salt
- Cook pasta in heavily salted water. Reserve 1 cup of pasta water before you drain. I use gluten-free pasta, so I rinse it after cooking. If you are using normal pasta no need to drain it.
- Add oil and chili flakes to a Dutch oven. Add onion and cook until translucent. Add mushrooms and garlic. Add a splash of more oil if necessary. Cook until mushrooms start to soften. Transfer them to a bowl. Add butter into the pot.
- Add cooked pasta to the melted butter. Add miso to pasta and toss to combine with a splash of pasta water. Add mushrooms back to pasta and add cheese and tons of pepper.
- Add more pasta water to emulsify the sauce. Add salt to taste and garnish with more pepper and cheese when plating.
Teri-Ann | @terianncarty | www.terianncarty.com
Teri-Ann is a food photographer, recipe developer and yoga teacher from Toronto, Canada. Teri-Ann adopted a vegan lifestyle 9 years ago soon after she got sober and broke free from a debilitating alcohol and drug addiction. She wanted to cleanse her body from the inside out and choosing a plant-based diet was one of the ways she achieved that. Teri-Ann now spends most of her days developing recipes, styling dishes, and shooting photographs for numerous clients as she builds her personal brand.