Vegan Cacio e Pepe with Grilled Mushrooms
Ingredients: cashews, miso, water, garlic, bucatini pasta · 30 min cook time · 580kcal · ₩18,200
Ingredients
1cup cashews, 2tablespoons miso, cup water, 2cloves garlic, 1package bucatini pasta, 1tablespoon peppercorns, 2tablespoons olive oil, 1package mushrooms, 1piece lemon
Instructions
1. Soak cashews and bring a large pot of heavily salted water to a boil for the pasta.
2. In a blender, combine soaked cashews, miso, garlic, and water. Blend until completely smooth and creamy.
3. Grill or sear the mushrooms in a pan with a little olive oil and salt until nicely browned and caramelized.
4. Boil the bucatini pasta in the salted water until al dente, and reserve some pasta water.
5. In a saucepan, heat olive oil and toast the peppercorns until fragrant.
6. Add the blended cashew sauce to the pan, whisking vigorously, then stir in pasta water to loosen and emulsify the sauce.
7. Squeeze fresh lemon juice into the sauce, fold in the cooked bucatini, and top with grilled mushrooms, lemon zest, and extra peppercorns.
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