Cacio e Pepe

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

1. Boil water for the pasta.
2. While the pasta is cooking, roast the peppercorns in a warmed-up frying pan on medium heat until fragrant (about 3-5 mins). 
3. Pour peppercorns into a mortar and pestle and grind until mostly smooth with some chunks.
4. Put Panacheeza and salt into a hand blender and ladle in 4 spoonfuls of pasta water. 
5. Blend with a hand blender. 
6. Pour Panacheeza sauce into a warmed pan, adding pepper and stirring until combined. 
7. Once the sauce is warm add pasta and stir to combine.  
8. Enjoy!