Cacio e Pepe (cheese and pepper) is an Italian dish consisting of 4 ingredients that make it thick and creamy. The key is to perfectly cook the pasta and retain that liquid once done for the sauce. The starch from the pasta water is critical to making this pan sauce so make sure not to skimp on this step. If you do, you most likely will not get the proper consistency once it’s finished.
1 lb. box tonnarelli or bucatini pasta
5 Tbsp. vegan butter, cubed
1 1/2 tsp. ground black pepper
1 cup vegan parmesan cheese
1 cup reserved pasta water
In a large pot, bring 3.5 quarts water to a boil and season well with salt (should be salty to taste). Cook the pasta until al dente, roughly 10 minutes. Reserve pasta water before draining.
In a skillet on medium heat, melt the butter and add the pepper, stirring around until toasted, about 45 seconds. Add reserved pasta water and bring to a simmer. Stir in the cheese until melted and pour in the drained pasta, tossing to coat.
Chef’s tip: If the sauce seems dry, add more of the reserved pasta water to thin it out.
With tons of pantry items and a couple staple vegetables, you can make a delicious vegan macaroni and cheese dish! This Mac dish is made with a plant-based na-cho average cheese sauce that is paired with frozen broccoli. If you have some extra ingredients laying around, like parsley, panic bread crumbs or vegan cheeses, you can add them to the top and bake it until golden brown and bubbling. This recipe is a simple way to be creative with your vegetables and any other produce you may have laying around.
In a large pot filled 3/4 of the way with well-salted water, boil your pasta according to the boxed instructions. In the last minute of cooking your pasta, add frozen broccoli. Drain and add it back to the pot.
Stir in the cheese sauce and pour mixture into a small lightly greased casserole dish. Top with breadcrumb mixture (optional)
Bake for 10-18 minutes or until cheese is slightly brown and bubbling.
Chef’s tip: If you are in a pinch on ingredients, forget the toppings and just eat the macaroni and cheese once you add the cheese sauce to the pasta and broccoli.
As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.
One thing I learned during my first few cooking classes growing up was this amazing dish, Spaghetti Aglio e Olio. This traditional pasta recipe comes all the way from Naples and is made by lightly sautéing sliced garlic, red pepper flakes, and Parmesan cheese. In my plant-based version, you will still get the authentic flavors that this amazing dish brings to the table. I highly suggest giving this recipe a try for this weekends Sunday dinner.
Comfort food, to me, feeds the body, mind, and well- belly of course. The light and smooth ricotta cheese with fresh herbs makes for a remarkable flavor combination with my pasta sauce (or gravy) as some may refer to it as. Paired with a tomato sauce, homegrown basil, and baked to perfection, what can be better than that? This recipe is great for an easy weekday dinner or even a quick meal prep for the busy work or school week.
This aromatic and simple walnut-pesto goes great on any pasta you choose! Whether its bow ties or penne, it’s simply delicious. When you make your own, with fresh basil and mint, there is something about the flavor and and feeling of doing it on your own, that doesn’t compare to any store bought version. To make this, just clean the leafs, add some oil, walnuts (a few other ingredients), and you are on your way to a delicious and versatile sauce that you can use for pasta’s, salad’s, sandwiches, are more!
Making your own pasta can be tough which is why I have created this 3 ingredient gnocchi. To make this, you will just have to roast a pumpkin pie pumpkin and mash up the pulp into a smooth purée. The secret to this recipe is using fresh ingredients to elevate the ingredients into something mouth watering. Give this a try the next time you have some friends over for dinner or at your next family dinner.
On a small looking sheet, lightly oil it and place the sweet potato that has been cut in half onto it. Roast for about 20 minutes or until it is tender. Remove from the oven and allow to cool.
On your counter, pour flour and crest a crater-like shape. Then add the egg replacer, pumpkin purée and roasted/peeled sweet potato and salt, slowly mixing the flour in until dough forms. Roll into a half sphere shape.
Slice dough into 8 segments. Roll out each segment into 12″ long pieces (like a ruler), cutting every 3/4-1in. to create smaller square shapes.
Using the back of a fork, press the dough into the back of the fork while you press down (in a rolling motion). This will get the small line indents onto the gnocchi.
In a pot of hot water, place your pumpkin gnocchi in and bring to slight boil. Stirring slightly, wait until it rises to the top. This will signify it is done and to be removed. Place the gnocchi in to a colander to drain.
In a pan, place on medium heat and add your butter and brown for 3-5 minutes. Then add sage leaves and cook for 30 seconds. Next, add the pumpkin gnocchi (be careful not burn the butter).
Sprinkle with vegan Parmesan and parsley or choice of topping.
Chef’s tip: Feel free to make this with squash or a sweet potato for a different gnocchi.