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–+ servings

Gluten-Free, Vegan Cacio e Pepe for your Christmas Eve

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Equipment

  • Large stock pot
  • Large saute pan
  • Strainer

Ingredients

  • 1 pound gluten-free pasta, such as Jovial Brown Rice Spaghetti or Capellini
  • 3 tbsp vegan, soy-free, nut-free butter, such as soy-free Earth Balance
  • 1 tsp black pepper (freshly cracked if you have it, if not, any jarred ground pepper will do)
  • ½ tsp salt
  • 1 cup grated vegan, soy-free, nut-free parmesan, such as Violife Just Like Parm

Instructions

  • Cook gluten-free pasta according to box instructions, being sure to reserve 1 cup pasta cooking water before draining.
  • While the pasta cooks, melt 2 tbsp vegan butter in a large saute pan over medium heat.
  • Add ground pepper and use a spatula to mix into vegan butter, allowing the pepper to toast and incorporate into the melted butter, about 1 minute.
  • Carefully add about 1/2 cup of the reserved pasta cooking water and the salt to the butter mixture, then stir to combine.
  • Allow to simmer for about 2 minutes, then add remaining 1 tbsp vegan butter and allow to melt.
  • Add 3/4 cup of the grated vegan parmesan, stirring until a creamy sauce forms.
  • Immediately add drained, cooked pasta to the pot with the sauce and toss with tongs or two forks until noodles are coated with the peppery sauce.
  • Serve immediately, topping plates with remaining grated vegan parmesan at the table.