One of Italy’s oldest and simplest pasta dishes, Cacio e Pepe (cheese and pepper) is as Roman as the Colosseum – some may say it’s even older!  Roman shepherds are credited with creating this long-lasting meal – easy to carry and resistant to spoilage, it is both warming and filling.  In more recent times, it is a late-night favorite as a perfect ending to a night in Rome, perhaps with the addition of a quick pan fry for an even crispier, saltier and cheesier indulgence.

Traditionally, this dish calls for Pecorino cheese, black pepper and hot pasta water.  This vegan version, with just a few more ingredients, comes remarkably close.  And for what you’ll skip in dairy, you will more than make up for in flavor!

While many lean white wines will be the obvious choice to pair with this combo, we think our medium body Barbera, with its bright and bold acidity, will pair perfectly with the salt, pepper and “cheese” in this delectable and simple dish.

Cin cin!

8oz pasta of choice (I used glutenfree)

1/2 cup pasta cooking water, reserved

3 tbsp creamy cashew butter (no added ingredients)

2 tbsp nutritional yeast

1/2 tbsp white miso paste

juice of half a lemon

salt to taste

1–2 tsp freshly cracked black peppercorns

Prepare your pasta al dente according to package directions. Reserve a 1/2 cup of the pasta cooking water, drain pasta and set aside.

In the same pot, or a small bowl, whisk together cashew paste, nutritional yeast, miso paste and lemon juice. Add 1/4 cup of water and whisk until completely smooth. Season with salt and pepper.

Return pasta to the pot and fold in the sauce until coated. If desired, add additional pasta water to help to coat. Serve with optional vegan parmesan to top and more pepper to taste.

Recipe from Veggiekinsblog.com