Vegan Cacio e Pepe

🥘 Ingredients

• spaghetti 400 g
• reserved pasta water 1 cup
• olive oil 2 Tbsp
• chili flakes 1 pinch
• onion ½
• garlic cloves 2
• shiitake mushrooms 4
• cremini mushrooms 4
• vegan butter 3 Tbsp
• miso paste 1 Tbsp
• vegan parmesan ½ cup
• freshly cracked black pepper

1. 1

   Boil spaghetti in heavily salted water until al dente (7 to 9 minutes ). Reserve reserved pasta water before draining.
2. 2

   Heat olive oil and chili flakes in a Dutch oven over medium heat. Add diced onion , minced garlic cloves , and sliced shiitake mushrooms and cremini mushrooms . Cook until the mushrooms soften, then transfer the mixture to a separate bowl.
3. 3

   In the same Dutch oven, melt vegan butter .
4. 4

   Add the cooked pasta, miso paste , and a splash of the reserved pasta water to the Dutch oven. Toss thoroughly to combine and coat the noodles.
5. 5

   Fold the sautéed mushroom mixture back into the pot. Add vegan parmesan and a very generous amount of freshly cracked black pepper . Toss again, adding more pasta water as needed to reach a creamy consistency.
6. 6

   Serve immediately while hot.