This creamy, peppery pasta gets its silky texture from a blend of soaked cashews and nutritional yeast, whipped into a sauce that mimics the rich, cheesy pull of a classic Roman original. Coarsely cracked black pepper gets toasted right in olive oil until fragrant, then simmered with starchy pasta water to build that glossy, clingy base the dish is known for. Every strand gets tossed and tossed again until the sauce coats it completely, finished with an extra crack of pepper and a shower of vegan parmesan for that final savory hit. It's a plant-based spin that still delivers the same comforting, restaurant-style bowl of noodles. Because the sauce leans entirely on pantry staples like cashews and nutritional yeast for its richness, this is a genuinely solid option for a gluten free table — just look for a pasta that fits your needs and the rest of the dish comes together exactly as written. Simple, fast, and satisfying enough for a weeknight dinner that still feels a little indulgent.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain, discarding the soaking water.
Transfer the drained cashews to a blender. Add the nutritional yeast, 1/2 tsp salt, and 1/2 cup fresh cold water. Blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
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