This Simple Vegan Cacio e Pepe Pasta is my favorite one-pot dinner right now.
Let’s be real — I haven’t posted a new recipe in a while. But this pasta? She brought me back.
This vegan cacio e pepe is cozy, flavorful, wildly simple, and totally restaurant-worthy. And yes — it’s spaghetti. Which, in my opinion, is the coziest form of pasta. There’s something about twirling noodles that just hits different. It feels more satisfying than a pile of penne or shells. And yet, people seem to think spaghetti has to come with marinara. Not true.
A classic: Peppery + Cheesy Pasta
This one’s inspired by the classic Italian Cacio e Pepe — which literally means “cheese and pepper.” The original Roman version uses Pecorino Romano, black pepper, and pasta water to make a creamy, buttery sauce. This version is fully vegan, but still rich, salty, silky, and packed with flavor.
Here’s what makes vegan cacio e pepe magical:
Vegan butter
This is the base of your sauce. I use a big heaping spoonful (think 3–4 tablespoons). Miyoko’s oat milk butter is my go-to — it’s got that perfect melt and flavor, no weird aftertaste. Earth Balance works too. If you don’t have a butter you love, use olive oil with a pinch of salt instead.
Freshly ground black pepper
Go easy if you’re not used to fresh cracked pepper — it’s potent. I usually do a few grinds. The heat and aroma make the dish.
Plant-based Parmesan
You’ll need a few scoops of shredded vegan parm — I like Follow Your Heart, but Trader Joe’s and Whole Foods brands also work. This is key to getting that cheesy flavor.
Nutritional yeast
Optional but adds extra umami depth. I use maybe a teaspoon or two — not enough to overpower, just enough to add something special.
Pasta water
Don’t skip this. It helps emulsify everything into a creamy sauce. I use a mesh strainer or tongs to scoop pasta straight from the pot into my sauce bowl, so the noodles are still wet. That starchy water brings it all together.
Let’s make this vegan cacio e pepe a full meal:
To turn this vegan cacio e pepe into an actual dinner, I always add in a few things. But honestly, sometimes a basic pasta is perfect for dinner too! Whatever you are in the mood for.
- Broccoli: I toss it right into the boiling pasta water about 3–4 minutes before the pasta’s done. It cooks perfectly and adds color, texture, and protein.
- Black olives: I know — you could use fancy Kalamata olives. But I actually love basic canned jumbo black olives here. They’re salty, soft, and remind me of childhood. Comfort food vibes.
- Optional extras: A squeeze of lemon brightens it up. Fresh herbs like parsley or basil are great. And if you really want to level up, some roasted garlic wouldn’t hurt.
Simple Vegan Cacio e Pepe Pasta
Creamy and cozy and made into a complete meal by adding broccoli and olives, this plant-based spin on cacio e pepe combines the cheezy peppery flavors we all love for a stand-out dinner recipe that the whole family can love. Double the recipe if needed.
click the stars to rate
Servings: 2
Ingredients
- 8 oz spaghetti pasta
- 3 tablespoon vegan butter, miyokos oat milk butter or similar
- ⅓ cup vegan Parmesan, follow your heart or similar
- 1 teaspoon freshly ground black pepper
- 2 teaspoon nutritional yeast
- ¼ t flaked sea salt
- 1 c broccoli, optional
- ⅓ c black olives, optional
Instructions
-
Boil the pasta until tender. If adding broccoli – add to pasta water 3-4 minutes before done to cook both together.
-
Add the vegan butter, nutritional yeast, cheese and pepper to a large mixing bowl.
-
Add the cooked pasta and optional broccoli to the sauce mixing bowl. Make sure to add pasta very wet so that some of the pasta water gets in the bowl.
-
Stir well with a wooden spoon.
-
Optional: fold in the olives.
-
Serve warm with additional cheese and pepper on top.
Equipment
-
1 pasta pot
-
mesh strainer
-
wooden spoon
Notes
- Adjust butter and cheese to taste – add more for more richness, and less for a lighter pasta
- The additional salt is optional but adds a punchier salty flavor
- Olives and broccoli are optional but make it a meal!
nutrition estimate | per serving
Calories: 626kcal | Carbohydrates: 93g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 344mg | Potassium: 438mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1076IU | Vitamin C: 39mg | Calcium: 58mg | Iron: 2mg
Notes for Real Life – vegan cacio e pepe:
- My daughter eats this too — I just scoop her pasta out before I add the pepper. She’s five, and pasta is always her dinner request. Pasta or veggie dogs. That’s the list. If you want a really basic vegan butter pasta, I have that too.
- I use traditional semolina spaghetti because the texture is unmatched. But if you’re looking for more protein, sub in a chickpea or lentil-based spaghetti — there are so many great ones now.
- This vegan cacio e pepe meal is basically a one-pot situation, minus the mixing bowl. It’s even easier than boxed vegan mac, and honestly, tastes way better. It’s what I make when I want something comforting but can’t handle any real effort. So… three times last week.
- Another one-pot meal I love: vegan chili
