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    Creamy Vegan Spaghetti with Toasted Peppercorn

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    Pixicook editorial team

    A flavorful vegan spaghetti dish featuring a creamy sauce made from nutritional yeast, cashew butter, and white miso, with a touch of aromatic toasted peppercorns.

    Ingredients for Creamy Vegan Spaghetti with Toasted Peppercorn

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Nutritional Yeast

    cups

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    Cashew Butter

    cups

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    White Miso Paste

    tablespoons

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    Whole Black Peppercorns, crushed

    tablespoons

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    Dried Spaghetti

    0 oz

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    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Lemon Juice, optional

    to taste

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    Salt

    to taste

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    How to Make Creamy Vegan Spaghetti with Toasted Peppercorn

    1. Boil Water

    Bring a large pot of lightly salted water to a rolling boil. This will ensure that your pasta cooks evenly.

    2. Mix Miso Paste

    While waiting for the water to boil, mix 1/3 cup nutritional yeast, 1/4 cup cashew butter, and 2 tablespoons white miso paste together in a small bowl. This mixture will become a creamy, umami-rich paste that will form the foundation of your sauce.

    3. Crush Peppercorns

    Next, crush 1 tablespoon of whole black peppercorns using the flat side of a knife or a pepper grinder. You’ll need these later to add a delightful, aromatic heat to the dish.

    4. Cook Pasta

    Once the water is boiling, add 16 ounces of dried spaghetti. Cook the pasta until it is about 2 minutes shy of al dente, following the package instructions. Before draining the pasta, reserve 2.5 cups of the pasta cooking water using a measuring cup.

    5. Toast Peppercorns

    Drain the pasta in a colander and set it aside. In the now-empty pot, heat 1/4 cup extra-virgin olive oil over medium heat. Add two-thirds of the crushed black peppercorns to the oil and toast them for 2-3 minutes, until they become fragrant and their aromatic oils are released.

    6. Make Sauce

    Whisk the miso mixture into 1.75 cups of the reserved pasta water until smooth and emulsified, creating a glossy sauce.

    7. Combine Pasta and Sauce

    Return the cooked pasta to the pot and toss it with the sauce over medium-high heat for 1-2 minutes. This ensures that the pasta absorbs the sauce and flavors, with the sauce clinging nicely to each strand.

    8. Serve

    Serve the spaghetti in bowls, drizzling with a bit more olive oil and sprinkling the remaining crushed pepper on top. If desired, squeeze a bit of lemon juice over the pasta for an extra burst of brightness.

    Variations

    Creamy Vegan Mushroom and Thyme Pasta

    Sauté mushrooms with thyme until caramelized and stir them into the creamy base. This adds a deep, earthy flavor and a pleasant texture contrast.

    Sun-Dried Tomato and Basil Pasta

    Blend sun-dried tomatoes into your creamy base and finish the dish with lots of fresh basil. This will give the dish a Mediterranean twist.

    Vegan Alfredo with Charred Broccoli

    Char broccoli in a very hot pan to get a smoky, crispy edge and mix it into the creamy sauce. You can also add lemon zest to the sauce for a fresh kick.

    Garlic and Shallots

    Sauté minced garlic and shallots before adding them to the sauce for a more complex flavor base.

    Vegan "Carbonara"

    Use the creamy base and incorporate sautéed vegan bacon or smoked tempeh for a meaty bite. Finish with black salt (kala namak) for an eggy flavor.

    Pitfalls and tips

    Select Quality Ingredients

    Choose high-quality dried spaghetti and source fresh, whole black peppercorns for a significant difference in your dish's flavor.

    Perfect Your Pasta

    Cook your spaghetti al dente and reserve some pasta water to create a silky sauce that clings to the noodles.

    Toast the Peppercorns

    Intensify their flavor and bring out a smoky, complex aroma by toasting them in a dry pan over medium heat until fragrant.

    Mind the Seasoning

    Season your sauce adequately with salt, tasting as you go, to ensure a well-rounded flavor profile.

    Craft a Creamy Vegan Sauce

    Use soaked and blended raw cashews, silken tofu, or a high-quality vegan cream substitute for a rich texture.


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