Vegetarian Recipes

Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu

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Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu. Spaghetti is tossed with pepper and vegan parm and then topped generously with smoky chickpea tofu bacony bits for a wonderful weeknight meal. Vegan Recipe, Soy-free, Can be Gluten-free.

This Cacio e pepe is a fabulous pasta dish with flavors which feel like you spent hours making it but it is super quick to put together! Mix up the vegan parmesan, crisp up some chickpea tofu with smoky flavors, make the spaghetti and mix with loads of freshly ground black pepper and herbs and done. You can use store bought vegan parm to speed it up even more.

This Black pepper parmesan spaghetti pasta is flexible, has no soy, can be made without nuts(see recipe notes). Lets make this!

Ingredients for Vegan Cacio e Pepe with Smoky Chickpea Tofu Bits

The Smoky Chickpea Tofu needs chickpea tofu, garlic powder, smoked paprika, balsamic vinegar, maple syrup and salt or liquid aminos or soy sauce. You can add a few drops of liquid for extra smokyness.
The Vegan Parmesan is mix of almond flour, nutritional yeast, garlic, salt, lime zest, lime juice, brine from pickles or pickled jalapeno. You can use other vegan parm, to make nut-free, use a mix of pumpkin seeds and breadcrumbs.
The Pasta has Spaghetti, garlic, loads of freshly ground black pepper, red pepper flakes and fresh herbs.

How to make Vegan Cacio e pepe with Step Photos

Make the smoky chickpea tofu bacony bits by cooking all the ingredients together until the mixtures starts to dry up. Taste and adjust if needed.

Mix the ingredients for the vegan parmesan. Add more lime juice if needed to make a mixture which has fat crumbs.

Saute the garlic, then add in black pepper, pepper flakes and broth, then mix in the spaghetti. Then mix in some parm and some of the smoky chickpea tofu. Cover and rest for a few minutes, then top with more chickpea tofu, black pepper and herbs to serve.

Can I make this Cacio e Pepe gluten-free?

Yes, use gluten-free spagheti or other pasta of choice. Cook according to instructiton on package. Add more pasta water if the pasta dries out too much during sauteing.

Can I make this without Nuts?

To make the parm mixture without almonds, use other nuts such as cashews, macadamia, walnuts or for Nut-free, use mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs.

Vegan Cacio e Pepe

Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu. Spaghetti is tossed with pepper and vegan parm and the topped generously with smoky chickpea tofu bacony bits for a wonderful weeknight meal. Vegan Recipe, Soy-free, Can be Gluten-free

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

Cuisine: Italian

Keyword: blackpepper parmesan spaghetti, cacio e pepe

Servings: 3

Calories: 552kcal

Author: Vegan Richa

Ingredients

For the Balsamic Roasted Chickpea Tofu:

3/4 cup (186 g) finely chopped chickpea tofu or pressed and chopped firm tofu
1 tsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp balsamic vinegar
2 tsp maple syrup , or use sugar/sweetener of choice
1/4 tsp salt or 1 tsp soy sauce/liquid aminos for soyfree

Pasta:

8 oz Spaghetti
2 tbsp olive oil
3 cloves of garlic , finely chopped
1/2 tsp red pepper flakes , divided , use less for less heat
1/2 tsp freshly ground black pepper (use less for less heat)
1/3 cup (37.33 g) vegan parm (recipe below) or use other store bought parm
1/2 cup (118.29 ml) pasta water
1/2 to 1 tsp freshly ground black pepper
chopped parsley or basil or othr herbs for garnish

Vegan Parm:

1/3 cup (37.33 g) almond flour , (or a mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs for nut-free)
1 tsp nutritional yeast
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp lime juice
1/2 tsp lime or lemon zest
1/2 tsp brine from pickle jar or pickled jalapeno, or use 1/4 tsp white vinegar

Instructions

Cook the spaghetti according to instructions on the package and set aside
Make the Smoky Chickpea Tofu: Heat oil in a small skillet over medium heat. When hot, Add the chickpea tofu (or pressed and chopped firm tofu). Mix for a few seconds. add the rest of the ingredients and mix well. cook until the sauce thickens. Taste carefully and adjust flavor with more salt, vinegar or maple. and a few drops of liquid smoke for extra smokyness. (This topping is optional, there is tons of flavor in the pasta + vegan parm!)
Make the Parm: Mix everything under parm until it resembles fat crumbs. Press and mix a couple of times. Taste and adjust salt and zest.
Pasta: Heat olive oil in a large skillet over medium low heat. Add garlic and cook for half a minute. Add the black pepper and half the pepper flakes and cook until the garlic is golden
Add half of the parm and pasta water and bring to a good simmer. Add the spaghetti and toss to coat.
Sprinkle in rest of the parm, half the smoky tofu, black pepper, remaining pepper flakes and parsley and toss lightly and serve. Top each bowl with more smoky chickpea tofu.

Store: Refrigerate for upto 2 days. The pasta absorbs moisture on sitting so Reheat with some water or broth.

Notes

Nut-free: Use a mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs.

Nutrition is for 1 serve with regular flour spaghetti.

Nutrition

Nutrition Facts

Vegan Cacio e Pepe

Amount Per Serving

Calories 552 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 2g13%

Sodium 429mg19%

Potassium 448mg13%

Carbohydrates 75g25%

Fiber 8g33%

Sugar 9g10%

Protein 20g40%

Vitamin A 263IU5%

Vitamin C 1mg1%

Calcium 66mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.