Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Vegan Cacio e Pepe

Name: Vegan Cacio e Pepe
Cook time: 15 min
Yield: 4 servings
Ingredients: Brown Rice Spaghetti; Black Pepper; White Miso Paste; Vegan Butter; Nutritional Yeast; Vegan Parmesan Cheese

Recipe by Megan Horsley

Ingredients

Time

15m

Serves

If you’re seeking a creamy, cheesy, vegan version of the classic cacio e pepe, look no further! White miso paste, vegan butter and vegan parmesan come together to create a simple and quick pasta dish fit for a weeknight meal. For a home made vegan parmesan cheese copy this link: https://www.rily.co/recipes/vegan-crumbled-parmesan

Vegan

Quick Meal

Dinner

Ingredients

1/2 lb

Brown Rice Spaghetti

1 Tbsp

Black Pepper

1 Tbsp

White Miso Paste

2 Tbsp

Vegan Butter

2 Tbsp

Nutritional Yeast

3 Tbsp

Vegan Parmesan Cheese

Instructions

COOK: the brown rice pasta according to package directions. Reserve the pasta water.

HEAT: the black pepper in a large skillet until fragrant, 2-3 minutes, being sure to move the pepper for even heating. Add the miso paste, vegan butter, nutritional yeast and 1 cup-1 ½ cups of the reserved pasta water, whisking constantly until creamy.

ADD: the pasta to the skillet and toss well.

GARNISH: with vegan parmesan cheese. Best enjoyed immediately.

Substitutions: Not vegan? Use traditional parmesan cheese and omit the vegan butter, nutritional yeast and miso paste.