A delicious twist on the classic Italian pasta dish – Cacio e Pepe. This may or may not have been our first video on TikTok to hit over 3 million views. Are we writing this blog to brag about it? Yes. Are we also writing it because people were confused as to where to find the recipe even though we said it was in our newsletter but now they’re yelling at us and we can’t handle that? Yes. So here we are, making it super easy and posting it on our website as well.
We call it cacio e pepe (much to the dismay of some folks in the comment section) because that translates to “cheese” and “pepper” which are both prolific in this recipe. We decided to stray from the traditional version and add sautéed garlic, vegan chicken broth, and lemon to our brothy, one-pot rendition. If you think our ancestors would be offended by this, consider the fact that they may also be offended by you being an internet troll. That was harsh but perhaps someone needs to hear it? Not you, of course!!
You should carry on and make this flavorful pasta dish because we did deem it “the best thing we’ve ever made” which is honestly a back-handed compliment to ourselves, considering how simple it really is. At our core we just love garlic, lemon, parmesan, tiny pasta, and drinkable broth.
We grew up eating pastina soup, also known as Italian penicillin because it’s a cure-all for when you feel sick (physically or mentally). Our mom would cook the small, star-shaped pastas in plenty of broth and then we’d top it with parmesan cheese and black pepper. This is a slightly more adult version (does having garlic breath make you an adult?) that holds a similar power. The farfalline pasta (baby bowties) took this to the next level so if you can get your hands on this shape, do it! Otherwise you can use another short pasta variation and see what power it holds.
I feel pretty confident that these tiny pastas will move you in more ways than a romantic partner ever could. You will feel safe, cozy, comforted, loved, and FULLY SATISFIED. Is it obvious I’m single? Here’s what you need to do:
- Toast the garlic, pasta, and lemon zest. Toasting the pasta (like you would rice or couscous) adds a rich, nutty flavor. You can’t quite figure out where it comes from but we just told you.
- Add the broth and farfalline. Once the pasta is lightly toasted, add in the vegan chicken broth and bring the mixture to a boil. Then add the dried pasta and simmer until it’s al dente.
- Stir in the good stuff: Once the pasta is cooked, add the vegan parmesan, vegan butter, black pepper, and lemon juice.
This is a simple one-pot recipe that you can make in less than 20 minutes. It’s easy to add a quick protein and vegetable to make it a full, nourishing meal. Here are some ideas for the plant-based protein:
- Sautéed soy curls
- Vegan chicken (Daring or Gardein)
- Crispy tofu
And the veggie:
- Steamed broccoli
- Spinach
- Broccoli rabe
- Arugula
Other pasta dishes you’ll love:
PrintCacio e Pepe with Lemon and Garlic
Description
One-pot, brothy tiny pasta made with all the good stuff – garlic, lemon, parmesan cheese, a pat of butter, and plenty of black pepper. It’s a riff on cacio e pepe that you will turn to in order to feel something – at least we do!
Ingredients
- 2 tablespoons olive oil
- 3–4 cloves garlic, chopped
- 2 cups dry farfalline pasta
- Zest of 1 lemon
- 4 – 5 cups vegan chicken broth or vegetable broth (more = brothier but you knew that)
- Juice of 1 lemon
- 1/4 cup grated vegan parmesan (we use Violife’s Parmesan Wedge)
- 1 tablespoon vegan butter (we use Miyoko’s)
- Sea salt & freshly ground black pepper
Instructions
- Prepare your ingredients: Chop the garlic. Zest and juice the lemon.
- Toast the garlic, pasta, and lemon zest: In a skillet on medium heat, add the olive oil. Once it’s shimmering, add the garlic and stir constantly for 30 seconds. You want it to be fragrant but not burn. Add the dry pasta and lemon zest and stir to coat it in oil. Toast everything for 2-3 minutes.
- Cook the pasta in broth: Add the vegan chicken broth and bring the entire mixture to a boil. Reduce to a simmer and cook for 8 minutes or until the pasta is al dente.
- Stir in lemon and cheese: Stir in lemon juice, vegan parmesan cheese, vegan butter, and black pepper.
- Serve: Enjoy with grated parmesan.