I have loved the classic cacio e pepe for forever. So, I wanted to give you guys a summery and vegan version of this old favorite. So, this corn and arugula vegan cacio e pepe is here to satisfy your summer time pasta needs. And man, it’s good. This 8 ingredient pasta is super simple, very delicious and summery AF. It is quick to throw together, but still very sophisticated!
What You Need For These Delish Noodles:
- Bucatini: This is my favorite pasta to use for this vegan cacio e pepe, but you can use any long pasta.
- Black Pepper: Black pepper is absolutely essential to this dish, it is the pepe in the name of course.
- Vegan Butter: This is used to sauté the pepper, to get the dish started.
- Vegan Parmesan and Nutritional Yeast: These provide the cheesiness the dish needs.
- Corn and Arugula: That is probably obvious.
- Reserved Pasta Water: I count this as one of the 8 ingredients, but it is nothing extra, it just helps with the creaminess of the pasta.
I have always felt like corn was meant for pasta in the summer. It gives this pasta a nice sweetness. The arugula gives it an extra peppery flavor which I love! This whole dish takes maybe 20 minutes and that is amazing. You can throw it together for a quick weeknight meal, or serve it with some crusty garlic bread and call it a date night meal. I think you will agree that this dish is pure summer time heaven. If you love cheesy pasta, try my Vegan Pasta al Limone!
Why Should You Make This Summery Dish?
- Corn! I love corn in the summer.
- It is peppery, cheesy goodness.
- Bucatini is the best pasta ever.
- 8 ingredients and 20 minutes!
- It is so so so delicious.
Corn and Arugula Vegan Cacio E Pepe
Ingredients
- 12 oz Bucatini or other long pasta
- 1 Cup Reserved pasta water
- 2 Tablespoons Vegan butter, I used Earth Balance
- 2 teaspoons Black pepper
- 1 1/2 Cups Corn, fresh or canned
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- 1/4 Cup Nutritional yeast
- 4 Cups Arugula
- Salt to taste
Instructions
- Cook the pasta according to package directions, making sure to save the pasta water, and drain the rest when the pasta is al dente.
- When the pasta is done, heat the vegan butter on medium high in a large non-stick skillet.
- Once the butter has melted, reduce heat to medium and then add the black pepper to the skillet. Simmer for a minute.
- Add the corn and sauté the corn, reducing heat as needed, for about 2 minutes.
- Next, add about a 1/2 cup of the reserved pasta water to the skillet, then add the pasta to the skillet.
- Now add the vegan Parmesan and nutritional yeast. Toss to combine and make the pasta saucy. Adding more pasta water if needed to make it creamy.
- Next add the arugula and a few pinches of salt. Toss again and let the arugula wilt. Just 1-2 minutes.
- Taste and adjust seasoning. Serve immediately.
Nutrition
This looks tasty! Is that basil or spinach?
That’s just the arugula!
This recipe looks and tastes so advanced, but it was really easy to make! I loved the peppery flavor, and the addition of corn and arugula makes this really unique. I used frozen corn, which worked out perfectly. I served it with grilled seitan and grilled Brussels sprouts. I will definitely make this again!