Vegetarian
Cacio e Pepe
20 mins
Ingredients
- 35g unsalted roasted cashew nuts
- 140ml boiling water
- 20g nutritional yeast
- 40g pecorino, parmesan or hard cheese
- 65g medium egg noodles
- ¾ tsp coarse black pepper
Method
Put the cashew nuts into a small bowl, pour over the boiling water then cover and leave to stand for 10 minutes.
Tip the cashews and their soaking water into a liquidiser, add the nutritional yeast and most of the pecorino, reserving a pinch for garnish, then blend until smooth.
Bring a pan of water to the boil, add the noodles and cook for 4 minutes. Drain, reserving a little of the cooking water. Return the noodles to the pan, pour over the sauce and add the black pepper. Stir for a minute over a medium heat until glossy, adding a little of the reserved water if needed. Tip out onto a plate and serve topped with the reserved pecorino.