Cacio E Pepe

🥘 Ingredients

• water
• broccolini 6 oz
• chickpeas 13.4 oz, drained and rinsed
• olive oil 1 tbsp
• salt
• gluten-free penne 6 oz
• white miso paste 1 tbsp
• cashew butter 2 tbsp
• nutritional yeast 1 tbsp
• olive oil 2 tsp
• garlic cloves 4, thinly sliced
• black pepper 1 tsp, freshly ground
• salt
• lemon juice 1 lemon
• lemon zest

1. 1

   Preheat the oven to 425°F. Bring a large pot of salted - water to a boil for the pasta.

Roast the broccolini and chickpeas

1. 1

   Add broccolini , chickpeas , - olive oil , and - salt and pepper to a baking sheet and toss. Roast until broccolini is tender and chickpeas are crispy, 18 minutes to 20 minutes .

Cook the pasta

1. 1

   Add gluten-free penne to the boiling water, stir, and cook until al dente, 8 minutes to 10 minutes . Reserve 1½ cups pasta water and drain the pasta.

Prepare the sauce

1. 1

   Add white miso paste , cashew butter , nutritional yeast , and 1 cup reserved pasta water to a bowl and whisk to combine. Add more pasta water, 1 tbsp at a time, if the sauce is too thick.

Combine the pasta and sauce

1. 1

   Heat - olive oil in a skillet over low heat. Add garlic cloves and - black pepper . Increase heat to medium and sauté until fragrant, 30 seconds to 1 minute . Add &sauce to the pan and whisk to combine. Turn off heat and sprinkle with - salt and pepper.

Serve

1. 1

   Add the &pasta to the &sauce in the skillet and stir to combine. Divide the cacio e pepe pasta between bowls. Top with &broccolini and &chickpeas. Drizzle with lemon juice and add a pinch of lemon zest to each bowl.