Pescatarian Vegan Cacio e Pepe with White Beans

Total time1 hr 5 min

Prep time15 min

Cook time20 min

4.8

(17)

Pescatarian Vegan Cacio e Pepe with White Beans

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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.

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