Corn and Arugula Vegan Cacio E Pepe
Classic cacio e pepe veganized with a summery twist.
Servings: 4
Calories: 463kcal
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
Calories: 463kcal | Carbohydrates: 78g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 248mg | Potassium: 475mg | Fiber: 5g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 6mg | Calcium: 195mg | Iron: 2mg