After spending two unforgettable months in Italy, I fell in love with cacio e pepe. It quickly became my all-time favorite pasta dish. The subtle hint of lemon, the bold kick of black pepper, and the creamy sauce create the perfect balance of flavors. But I wanted to put a healthier spin on it - something just as delicious yet nourishing. And after some experimenting, I think I’ve nailed it!
Ingredients:
2 heads broccoli, trimmed into florets
16 oz penne pasta (any pasta works!)
3 tbsp white miso paste
1/3 cup cashew butter
3 tbsp nutritional yeast
6-8 garlic cloves, peeled and thinly sliced
2 lemons, zested and juiced
1 TB olive oil
3 tsp Pepper
1 tsp salt
Instructions:
Roast the Broccoli:
Preheat your oven to 450F.
On a baking sheet, toss broccoli with olive oil, salt, and pepper.
Roast for about 10 minutes until tender and slightly crispy.
Cook the Pasta:
While the vegetables roast, cook your pasta according to package instructions until al dente.
Reserve 3 cups of pasta cooking water before draining.
Prepare the Sauce:
Add miso, cashew butter, and nutritional yeast to a blender. Add 3 cups of pasta water to mixture and blend until smooth.
Add 1 TB olive oil to a pan.
Add sliced garlic and black pepper; sauté until fragrant.
Pour sauce mixture into the pan and mix until warm.
Add 1 tsp of salt to sauce and mix in.
Combine and Serve:
Add the cooked pasta to the sauce in the pan, tossing to coat evenly. Cook until sauce thickens. (If it isn't thick enough, add a bit of corn starch)
Add more salt to sauce if needed.
Take off of heat and add all lemon juice & lemon zest. Mix together.
Serve into bowls and top with broccoli and more nutritional yeast. *If you'd like to check out my other favorite recipes, they are all on my blog here.