“Ancardi E Pepe” Vegan Pasta

If “Cacio e Pepe” sounds irresistible, this vegan reinterpretation is worth a try.

Avocado, cashews, and lemon blend into a smooth, creamy sauce, while gently simmered garlic and freshly ground pepper give the dish its character.

Simple, comforting, and surprisingly rich, this pasta keeps the spirit of the classic while developing its own personality.

The recipe

Cook the pasta

Bring a large pot of salted water to a boil and add the garlic cloves.

Cook the pasta according to the package instructions.

Before draining, reserve about 200 ml of the pasta cooking water.

Prepare the sauce

In a blender combine the avocado, cooked garlic cloves, olive oil, lemon zest and lemon juice, pine nuts, cashews, freshly ground pepper and about 150 ml of the reserved pasta water.

Blend at medium-low speed until smooth and creamy.

Assemble

Return the drained pasta to a large pan, add the sauce and gently toss over low heat, until coated.

If the sauce feels too thick, loosen it with a splash of pasta water.

Transfer to the serving plates and finish with a grind of pepper.

Enjoy.

INGREDIENTS - for two portions

Organic or “Best you can get” !

• Dried pasta - 200 grams

• Avocado - 100 grams

• Garlic - 4 medium cloves

• Cashew - 30 grams

• Pine nuts - 5 grams

• Extra virgin olive oil - 10 ml

• Lemon Zest - 5 grams

• Fresh lemon juice - 10 ml

• A pinch of salt

• Ground Pepper - to taste