Velvety Vegan Cacio e Pepe Spaghetti: Dairy-Free & Easy Weeknight Meal

hace 2 semanas

Inspired by: @vikas

Craving a rich, creamy pasta dish that's entirely plant-based and comes together in a flash? Look no further! This "Cacio e Pepe" inspired spaghetti recipe delivers an unbelievably velvety smooth and deeply flavorful experience without any dairy or the common clumping issues often found in cashew-based sauces. It’s the perfect answer for a quick weeknight dinner, proving that gourmet flavors can be achieved with just a few simple ingredients.

This recipe is a game-changer for anyone seeking a luscious, satisfying vegan pasta. It's especially popular among abillion users for its incredible texture and ease. As one happy cook exclaimed, "This pasta concoction sounds right up my alley. 🤤" Another noted, "It was so good!" Get ready to transform your dinner routine with this delicious, dairy-free delight.

Creamy Vegan Cacio e Pepe Style Spaghetti with Shiitake Mushrooms

What You'll Need

This recipe keeps things straightforward, focusing on pantry staples and fresh additions that pack a punch.

Ingredients

1 box of spaghetti (or your preferred pasta)
1/2 red onion, finely diced
4-5 cloves of garlic, minced
1 box of shiitake mushrooms, sliced
1/3 tub of Tofutti cream cheese
Generous amount of Bob's Red Mill nutritional yeast
Sea salt, to taste
Black pepper, freshly ground, to taste
Fresh lemon, for sprinkling

Equipment

Large pot for boiling pasta
Large pan or skillet for sautéing
Mandolin (use with extreme caution!)
Colander
Wooden spoon or spatula

Simple Steps to Creamy Perfection

This recipe is incredibly forgiving and designed for minimal fuss.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your spaghetti and cook according to package directions until al dente. Before draining, reserve about 1-2 cups of the starchy pasta water. This is crucial for achieving that signature creamy sauce!
Sauté Aromatics & Mushrooms: While the pasta cooks, heat a large pan over medium heat. Add a splash of olive oil (or water/broth for oil-free). Sauté the diced red onion until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the sliced shiitake mushrooms and let them cook down until tender and slightly browned.
Combine & Creamify: Drain the cooked pasta and add it directly into the pan with the sautéed vegetables. Add a generous amount of nutritional yeast and the Tofutti cream cheese.
Emulsify the Sauce: Begin swirling everything together, gradually adding the reserved pasta water, a little at a time, until the sauce coats the pasta beautifully and reaches your desired creamy consistency. You might not need all the pasta water.
Season & Finish: Season generously with sea salt and freshly ground black pepper. Taste and adjust as needed. For the final touch, sprinkle with fresh lemon juice. This brightens the flavors and truly brings the dish together, making it amazing!

Serve immediately and enjoy this incredibly creamy, rich, and velvety vegan Cacio e Pepe style spaghetti. It stays smooth until the very last bite!

Tips & Variations for Your Perfect Plate

The Magic of Pasta Water: Don't skip reserving that starchy pasta water! It's the secret ingredient for creating an emulsified, glossy, and genuinely creamy sauce without heavy creams or traditional dairy.
Mandolin Safety: While mandolins are great for thinly slicing onions, remember to exercise extreme caution! One user shared, "Ouch! Hate when that happens." Always use the safety guard and pay attention to avoid injuries.
Boost the Umami: For an extra layer of depth and savory flavor, try adding a bit of white miso paste to the sauce. It was a successful addition in previous attempts and can truly elevate the dish.
A Hint of Spice: If you're feeling adventurous, consider a tiny pinch of cardamom for an unexpected yet delightful aromatic note.
Make it Gluten-Free: Easily adapt this recipe by using your favorite gluten-free pasta. The sauce is naturally gluten-free!
Other Mushroom Varieties: While shiitake mushrooms offer a wonderful umami, feel free to experiment with cremini, oyster mushrooms, or a wild mushroom blend for different flavor profiles.