Cacio e Pepe

Preheat the oven to 425℉. Bring a large pot of salted water to a boil for the pasta. Add broccolini, chickpeas, 1 tbsp olive oil, and pinch of salt and pepper to a baking sheet and toss. Roast until broccolini is tender and chickpeas are crispy, 18 to 20 minutes. (4-serving meal: use 2 tbsp olive oil)

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve 1½ cups pasta water and drain the pasta. (4-serving meal: reserve 3 cups pasta water)

Add miso paste, cashew butter, nutritional yeast, and 1 cup reserved pasta water to a medium bowl and whisk to combine. (4-serving meal: use 2 cups reserved pasta water) TIP: Add more pasta water, 1 tbsp at a time, if the sauce is too thick.

Heat 2 tsp olive oil in a large nonstick skillet over low heat. Add garlic and 1 tsp freshly ground black pepper. Increase heat to medium and sauté until fragrant, 30 seconds to 1 minute. Add sauce to the pan and whisk to combine. Turn off heat and sprinkle with salt and pepper. (4-serving meal: use 4 tsp olive oil, 2 tsp black pepper)

Add the pasta to the sauce in the skillet and stir to combine. Divide the cacio e pepe pasta between bowls. Top with roasted broccolini and crispy chickpeas. Drizzle with lemon juice and add a pinch of lemon zest to each bowl. Bon appétit!