Vegan Cacio e Pepe

🥘 Ingredients

• chili flakes
  1 pinch
• cremini mushrooms
  4
• freshly cracked black pepper
• garlic cloves
  2
• miso paste
  1 Tbsp
• olive oil
  2 Tbsp
• onion
  1/2
• reserved pasta water
  1 c
• shiitake mushrooms
  4
• spaghetti
  400 g
• vegan butter
  3 Tbsp
• vegan parmesan
  1/2 c

🍳 Cookware

• Dutch oven

1. 1

   Boil spaghetti in heavily salted water until al dente (7 to ⏱️ 9 minutes ). Reserve reserved pasta water before draining.

   spaghetti: 400 g, reserved pasta water: 1 c
2. 2

   Heat olive oil and chili flakes in a Dutch oven over medium heat. Add diced onion , minced garlic cloves , and sliced shiitake mushrooms and cremini mushrooms . Cook until the mushrooms soften, then transfer the mixture to a separate bowl.

   olive oil: 2 Tbsp, chili flakes: 1 pinch, onion: 1/2, garlic cloves: 2, shiitake mushrooms: 4, cremini mushrooms: 4
3. 3

   In the same Dutch oven, melt vegan butter .

   vegan butter: 3 Tbsp
4. 4

   Add the cooked pasta, miso paste , and a splash of the reserved pasta water to the Dutch oven. Toss thoroughly to combine and coat the noodles.

   miso paste: 1 Tbsp
5. 5

   Fold the sautéed mushroom mixture back into the pot. Add vegan parmesan and a very generous amount of freshly cracked black pepper . Toss again, adding more pasta water as needed to reach a creamy consistency.

   vegan parmesan: 1/2 c, freshly cracked black pepper
6. 6

   Serve immediately while hot.