Spaghetti Cacio e Pepe (Plant Based Gourmet)

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.

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: 1461 KJ / 345 KCAL, FATS: 2.3 G, OF WHICH SATURATES: 0.8 G, CARBOHYDRATES: 62.8 G, OF WHICH SUGARS: 3.1 G, FIBRE: 5.6 G, PROTEIN: 16.9 G, SALT: 2 G. |