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CACIO E PEPE... but VEGAN

Cacio e Pepe is one of my favourite pasta dishes to make, because it is so simple, but so delicious. I never thought this recipe could be veganized until I found the right vegan parmesan... 📷INSTAGRAM:   / flavoursims   Italia Plant Based video:    • 3 Classic SPAGHETTI: CACIO e PEPE, al...   RECIPE: SERVES: 2 PREP TIME: 10-15 min COKING TIME: 12 min INGREDIENTS: 300g Spaghetti (try bronze cut pasta, Woolworths do good bronze cut pasta) 2 cups of grated vegan parmesan (I recommend the Violife one, available at Checkers) 1/4 cup of peppercorns (The 1/2 cup in the video was mistake... I'm bad at fractions) Salt for pasta water Extra vegan parmesan for garnish DIRECTIONS: Toast the peppercorns in a pan until they become fragrant. Crush the peppercorns with a mortar and pestle or grind them in a pepper grinder. Grate 2 cups of vegan parmesan using the finest part of the grater. Bring a large pot of heavily salted water to the boil. Use a bit less water than usual. Add the pasta and cook for half the recommended cooking time. While the pasta is cooking, warm up a large non-stick pan and add a couple of ladles of pasta water. Then add the cheese and stir it until it becomes a thick, creamy sauce. Then add the pepper and mix it in. Drain your pasta, remembering to save a few cups of pasta water. Add your pasta to the sauce and start mixing. Keep mixing and adding pasta water until you get a glossy sauce that coats the pasta. Garnish with extra pepper and parmesan. Enjoy in the bath!