The Recipe
Vegan "cacio e pepe" tagliatelle with fennel
Ingredients
14 ounces / 400 g tagliatelle (sub in any other pasta you desire)
8 tablespoons vegan parmesan, grated and more to serve
2 teaspoons coarse black pepper, crushed
2 fennels, chopped
2 tablespoons olive oil
1/2 cup / 120 ml vegetable broth
Instructions
1. In a pan heat 2 tablespoons olive oil. Cook chopped fennel about 10 minutes on medium to high heat. Then add 1/2 cup vegetable broth and cook for another 10 minutes or until fennel has absorbed all water and is soft. Season with salt and pepper.
2. In a pot heat 100 FL ounces / 3 L water. Don't use more because you want as much starch as possible later to bind the cheese sauce. Add about 1 teaspoon salt. Cook the pasta.
3. Meanwhile add the crushed pepper to a pan and cook for a minute on high heat. Add about 1 cup of cooking water and add the cooked pasta and the grated cheese. Combine until the melting cheese and the cooking water have a creamy consistency. Season with salt. Toss in cooked fennel. Serve with more grated vegan parmesan cheese if desired. ENJOY!
No comments:
Post a Comment