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Cacio e Pepe

This Cacio e Pepe is made with simple ingredients that you might already have stored in your fridge. It is an easy 15 minute meal that the whole family will love. Even the pickiest kids want to eat a second plate in no time. No one would ever guess it is naturally vegan and so easy to make.

Cacio e Pepe in a large pot, garnished with extra vegan parmesan.

Pasta recipes always get my attention like with this Puttanesca Sauce, the Florentine Sauce, or my Creamy Mushroom Pasta.

If you’re looking for more pasta recipes just use the search bar.

Type in “pasta” and enjoy more amazing ideas what to cook with pasta.

Ingredients needed for making this Cacio e Pepe recipe.

Why you should make this Spaghetti Cacio e Pepe:

This recipe has so much going for it. It is:

  • super easy to make with step-by-step pictures
  • fast to prepare from simple ingredients
  • rich in flavor

 

  • satisfying
  • impressive
  • filling
  • creamy

Step 1: Cooking the pasta and frying garlic.

What’s in this Pepe sauce:

So what makes this recipe so tasty? Its Cacio sauce! 

What you need for that is:

  • vegan butter
  • vegan Parmesan
  • garlic
  • olive oil

Step 2: Mix in pasta water and vegan cheese.

What you need for this Cacio e Pepe recipe

Once you have the Cacio sauce, all that is left to have at hand are spaghetti.

Any other pasta will work too, but I like this one best.

Also, the trick is to reserve some water from cooking the pasta.

Step 3: Mix sauce with spaghetti.

How to make Cacio e Pepe

Bring water to boil in a large pot. Add spaghetti and cook them according to the directions. 

When this is done, drain the pasta but reserve some of the pasta water. Head over to a skillet and heat vegan butter, olive oil and add garlic. Fry this until fragrant, then add the reserved pasta water and half of the vegan parm to that skilet. Take it from the stove, mix everything well and season with pinch of salt and pepper.

Add pasta back to the pot, mix with the sauce. Divide into bowls or on plates and serve with remaining vegan cheese on top.

Top view on the ready Cacio e Pepe.

It makes such an amazing easy weeknight meal that you can always rely on. Seriously this is a keeper for dinner, lunch, meal prep it reheats beautifully.

Spaghetti Cacio e Pepe variations

Feel free to add:

  • olives
  • capers
  • peas
  • cherry tomatoes

 

  • different herbs like, parsley, basil, chives, wild garlic
  • spinach
  • top with French Fried Onions

This Cacio e Pepe is made with simple ingredients that you might already have stored in your fridge. It is an easy 15 minute meal that the whole family will love. Even the pickiest kids want eat a second plate in no time. #pastarecipes #pasta #vegan #contentednesscooking #mealprep #familydinner #lunch #Italianfood

Try this pasta Cacio e Pepe for yourself and you know it is something you might want to eat almost every day.

Tag me on Instagram or Facebook with your remakes.

Cheers, Florian.

Cacio e Pepe in a large pot, garnished with extra vegan parmesan.

Cacio e Pepe

Yield: 2

This Cacio e Pepe is made with simple ingredients that you might already have stored in your fridge. It is an easy 15 minute meal that the whole family will love. Even the pickiest kids want to eat a second plate in no time. No one would ever guess it is naturally vegan and so easy to make.

Ingredients

  • 1 batch of my Vegan Parmesan Cheese (3 ingredients, 1 min
  • 1/3 cup olive oil
  • 4 Tbs vegan butter
  • 1/2 lb spaghetti (use gf, if needed)
  • 1/2 cup reserved pasta water
  • 5 cloves garlic
  • salt, pepper (black pepper)  to taste

Instructions

  1. Bring water to boil in  a large pot. Add spaghetti and cook them according to the directions.
  2. When this is done, drain the pasta but reserve some of the pasta water. Head over to a skillet and heat vegan butter, olive oil and add garlic. Fry this until fragrant, the add the reserved pasta water and half of the vegan parm to that skillet. Take it from the stove, mix everything well and season with pinch of salt and pepper.
  3. Add pasta back to the pot, mix with the sauce. Divide into bowls or on plates and serve with remaining vegan cheese on top.
Nutrition Information:
Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 475Total Fat: 17.3gSaturated Fat: 3.5gTrans Fat: 0gUnsaturated Fat: 12.6gCholesterol: 0mgSodium: 151mgCarbohydrates: 59.8gFiber: 3.6gSugar: 2gProtein: 13.3g
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