There’s something so comforting about a bowl of pasta that feels both simple and indulgent at the same time. This plant-based twist on the Italian classic, Cacio e Pepe, delivers all the creamy, peppery goodness you crave — but with a wholesome Panacheeza base. With just a handful of ingredients and a few easy steps, you’ll have a silky sauce clinging to perfectly cooked pasta, kissed with freshly roasted peppercorns. It’s quick enough for a weeknight dinner, yet special enough to impress someone you love.
Serves 2
Ingredients
1 ½ teaspoon whole peppercorns, roasted and ground-up
⅛ tsp salt
1 cup Panacheeza
4 ladles pasta water
2 (4 oz) servings cooked pasta
Directions
- Boil water for the pasta.
- While the pasta is cooking, roast the peppercorns in a warmed-up frying pan on medium heat until fragrant (about 3-5 mins).
- Pour peppercorns into a mortar and pestle and grind until mostly smooth with some chunks.
- Put Panacheeza and salt into a hand blender and ladle in 4 spoonfuls of pasta water.
- Blend with a hand blender.
- Pour Panacheeza sauce into a warmed pan, adding pepper and stirring until combined.
- Once the sauce is warm add pasta and stir to combine.
- Enjoy!
