Pamper the people you love with this simple, yet sumptuous plant-based pasta. They’ll be smitten with the pepper sauce, and so will you.
Prep: 5 mins | Cook: 20 mins | Serves: 4
Pepper transforms this otherwise humble pasta dish into an indulgent dinner fit for any occasion. It’s based on the classic Italian ‘Cacio e Pepe’ pasta dish —which literally translates to cheese and pepper, yet rather than using grated Pecorino Romano cheese, we’ve created an entirely plant-based version with Almo Crème that’s just as good, if not better.
Luxuriously creamy and velvety smooth, the cheese sauce is thickened with cornflour, although arrowroot works well too as a paleo-friendly option. Cooking this traditional Italian sauce in a cast-iron dish will also keep the meal as wholesome and healthy as possible. We’ve used the Le Creuset Cast Iron Round Casserole from their new Meringue collection.
The recipe calls for spaghettini, a thinner version of spaghetti, but you can use bucatini, or most traditionally, tonnarelli — a square-cut spaghetti that’s popular in Rome. If you have fresh whole peppercorns, try toasting them on a dry skillet before crushing and adding to the sauce. This extra step brings out the flavour beautifully.
Tip: Feeling fancy? Why not introduce a little luxury with some fresh truffle?