PCOS Friendly Vegan Cacio e Pepe with White Beans

Total time1 hr 5 min

Prep time15 min

Cook time20 min

4.8

(17)

PCOS Friendly Vegan Cacio e Pepe with White Beans

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cashew cream

½ cup raw cashews
½ cup reserved pasta water (plus more as needed)
3 tbsp nutritional yeast
½ tsp fine sea salt

For the pasta

12 oz dry spaghetti
1 tbsp kosher salt

For the sauce

2 tbsp olive oil
2 tsp coarsely cracked black pepper, plus more for serving
1 can (15 oz) white beans, drained and rinsed
1 tbsp fresh lemon juice

For serving

extra cracked black pepper, for serving (optional)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the cashews in a heatproof bowl and cover with boiling water. Soak for 30 minutes, then drain and discard the soaking water.
2
Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the spaghetti according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1 cup of pasta water and set it aside. Drain the pasta.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!