Cacio e Pepe
with Roasted Broccolini & Crispy Chickpeas
Cacio e pepe is a coveted pasta dish from Rome, coated in a simple sauce of pecorino romano cheese and black pepper. For this plant-based version of the classic pasta, we turn to nutritional yeast, a deactivated yeast that’s a great source of B vitamins, for a nutty, cheesy flavor. Crispy chickpeas boost the protein content of the dish, and roasted broccolini adds a hearty crunch to this high-fiber favorite.
Nutrition (per serving)
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INGREDIENTS
- 8 oz broccolini, trimmed
- 6 oz organic chickpeas
- 5 oz gluten-free penne pasta
- 1 tbsp white miso paste
- 2 tbsp cashew butter
- 1 tbsp nutritional yeast
- 4 garlic cloves, peeled and thinly sliced
- 1 lemon, zested and juiced
- 5 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Bring large pot of salted water to a boil for pasta. Combine broccolini, chickpeas, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until broccolini is tender and chickpeas are crispy, 15 to 20 minutes. (4-servings: use 2 tbsp olive oil)
Meanwhile, add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve 1¾ cups pasta water and drain pasta. Set pot aside for step 4. (4-servings: reserve 3 cups pasta water)
Combine miso, cashew butter, nutritional yeast, and 1¼ cups reserved pasta water in medium bowl and whisk to combine. (4-servings: use 2½ cups reserved pasta water)
Heat 2 tsp olive oil in reserved pot over medium heat. Add garlic and 1 tsp pepper and cook until fragrant, 30 seconds to 1 minute. Add sauce and whisk to combine. Remove from heat and stir in cooked pasta and as much lemon juice and lemon zest as you’d like. (4-servings: use 4 tsp olive oil, 2 tsp black pepper) (TIP: Add more pasta water, 1 tbsp at a time, if sauce is too thick.)
Divide cacio e pepe between bowls. Top with roasted broccolini and crispy chickpeas. Bon appétit!
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