Skip to main content
Cacio e Pepe with Roasted Broccolini & Crispy Chickpeas
Back to previous page
2 or 4 Serving Dinner

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.

Tags: Gluten-Free High-Protein High Fiber
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
700
FAT
14g
CARBOHYDRATES
106g
PROTEIN
31g

Get Recipes Delivered

INGREDIENTS

  1. 8 oz broccolini, trimmed
  2. 13.4 oz chickpeas, drained, rinsed, and patted dry
  3. 5 oz gluten-free penne pasta
  4. 1 tbsp white miso paste
  5. 2 tbsp cashew butter
  6. 1 tbsp nutritional yeast
  7. 4 garlic cloves, peeled and thinly sliced
  8. 1 lemon, zested and juiced
  9. 1 tbsp + 2 tsp olive oil*
  10. Salt*
  11. Pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts (cashew)
Tools: Large pot, Baking sheet
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
700
FAT
14g
CARBOHYDRATES
106g
PROTEIN
31g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the broccolini and chickpeas

Preheat oven to 425°F. Bring large pot of salted water to a boil for pasta. Combine broccolini, chickpeas, 1 tbsp olive oil, and pinch of salt and pepper on baking sheet and toss. Roast until broccolini is tender and chickpeas are crispy, 15 to 20 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Cook the pasta

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

3
Prepare the sauce

Combine miso, cashew butter, nutritional yeast, and 1 cup reserved pasta water in 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.)

4
Finish the sauce

Heat 2 tsp olive oil in same 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. (4-serving meal: use 4 tsp olive oil, 2 tsp black pepper)

5
Serve

Add cooked pasta to sauce and stir to combine. Add as much lemon juice and lemon zest as you'd like. Divide cacio e pepe between bowls. Top with roasted broccolini and crispy chickpeas. Bon appétit!

SIMILAR RECIPES

signed-out