$Pasta Cacio e Pepe with vegan cheese sauce and wild garlic\r\n <p>The traditional Italian/Roman recipe "Cacio e Pepe" derives from the ingredients cheese and pepper. It goes well with some wild garlic in spring. A vegan pasta dish that simply tastes good!</p>$

Ingredients

250 g pasta
200 g No Moo, pizza sauce [Order No: 409]
50 g No Moo, Piquant [Order No: 403]
60 g water
2 g black peppercorns (1 teaspoon)
Rock salt for the cooking water [Order No: 305]
50 g wild garlic, finely cut (1 handful)

Cuisine: Italian - A symphony of flavors

Nutritional Information per 100 g

Energy

23.232 kJ /123.787213 kCal

Carbohydrates

23 g

Protein

21 g

Fat

123 g

Dietary fiber

312 g

Treat yourself with Vegusto: Recipe No. 235

Pasta Cacio e Pepe with vegan cheese sauce and wild garlic

Name: Pasta Cacio e Pepe with vegan cheese sauce and wild garlic
Yield: 2
Ingredients: 250 g pasta; 200 g No Moo, pizza sauce [Order No: 409]; 50 g No Moo, Piquant [Order No: 403]; 60 g water; 2 g black peppercorns (1 teaspoon); Rock salt for the cooking water [Order No: 305]; 50 g wild garlic, finely cut (1 handful)

The traditional Italian/Roman recipe "Cacio e Pepe" derives from the ingredients cheese and pepper. It goes well with some wild garlic in spring. A vegan pasta dish that simply tastes good!

Ingredients

Nutritional Information per 100 g

Energy

23.232 kJ /123.787213 kCal

Carbohydrates

23 g

Protein

21 g

Fat

123 g

Dietary fiber

312 g

Preparation

Cook the pasta according to package instructions in boiling salted water until they are “al dente”.
Put the no Moo, Sauce, the grated No Moo, Piquant and the water in a pot and mix everything with a whisk.
Coarsely crush the black pepper in a mortar or pepper grinder and roast it in a frying pan without adding any fat until you can smell the pepper smell nice. Then add the pepper to the sauce.
Bring the finished sauce to the boil briefly. If the sauce is too thick, add some cooking water.
Remove the cooking water and mix the hot pasta with the sauce.
Serve the finished pasta together with the wild garlic. Buon appetito!

A little grated lemon zest (1 g) gives the sauce a fresh note.

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