Spaghetti Cacio e Pepe (Plant Based Gourmet)

A dish that celebrates Roman tradition in a vegan version. Spaghetti are enveloped in a creamy sauce of selected pepper and nutritional yeast, delivering an intense and rich taste without compromise. A practical and authentic recipe that brings the passion and history of Central Italian cuisine to your table.

1) In a non-stick pan bring 600 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

add 1/4 glass of white wine to the boiling water.

Pasta (durum WHEAT semolina, water) 80%, deactivated dry yeast, chickpea flour, salt, pepper. May contain traces of: other cereals containing GLUTEN, ALMONDS, HAZELNUTS, SOY, TUNA, CELERY, MUSTARD, CUTTLEFISH, EGGS. Contains no added glutamate, chemicals, or animal derivatives.

ENERGY KJ/KCAL: 1461/345, TOTAL FAT: 2.3G, - OF WHICH SATURATES: 0.8G, CARBOHYDRATE: 62.8G, - OF WHICH SUGARS: 3.1G, FIBER: 5.6G, PROTEIN: 16.9G, SALT: 2G |