Silky smooth vegan cacio e pepe with caramelised onions. The perfect vegan pasta recipe for a quick, protein rich dinner!
I have been dreaming of this vegan cacio e pepe with caramelised onions EVERY NIGHT since developing this recipe!! I'm telling you, no joke, prepare for a flavour explosion like no other. I mean, caramelised onions have been a passion of mine ever since they went viral in the 2000s, but luckily Tik Tok says they're back! And what could be better than combining them with the silky smooth, peppery majesty of cacio e pepe - it's a vegan pasta love match!
If you've already tried my Roasted Carrot Pasta or my Ten Minute Tahini Noodles, then this is the next recipe for you. I don't know how else to say this to you, but trust me, this recipe will change you in ways I can't describe.
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🍝 What is cacio e pepe?
For those who may be new to the culinary wonder that is cacio e pepe, allow me to introduce you to this Italian masterpiece. Traditionally, Cacio e Pepe is a simple pasta dish hailing from Rome, featuring only a handful of ingredients: pasta, Pecorino Romano cheese, black pepper, and pasta water. The magic lies in the technique of emulsifying the cheese and pasta water to create a creamy sauce that coats each strand of pasta in pure bliss.
But since we're vegan, we're replacing the cheese for blended silken tofu (for texture and protein) and miso paste (for delicious umami flavour). Don't worry, you won't miss the animal products one bit!
🍛 Ingredients you'll need!
You won't need many ingredients for this vegan cacio e pepe with caramelised onions, so let's have a quick peek before you get to the good stuff!
- Olive oil
- Ground black pepper
- Onions, thinly sliced
- Whole wheat or gluten-free spaghetti
- Silken tofu, or swap for cannellini beans, undrained
- Vegetable broth
- White miso paste
- Chopped fresh parsley, for garnish (optional)
🔄 Substitutions and swaps
- Saying no to tofu? No problem! Swap it out for creamy cannellini beans to achieve that luscious texture. They blend perfectly in a blender (you don't even need to drain them) and create a delicious vegan creamy sauce that adds protein and fibre!
- Gluten-free? Opt for gluten-free pasta to ensure this dish is suitable for all dietary preferences. Brown rice pasta also works great.
- Feel free to experiment with different types of onions! I just used plain brown onions, but shallots give a lovely delicate flavour too!
🍛 How to make vegan cacio e pepe with caramelised onions
OK as always, recipe is in the card at the bottom of this page, in full! But here's a little visual breakdown of the process, in four steps! Easy peasy, vegan pasta!
Sauté and Caramelize: Heat the olive oil in a large frying pan then the add black pepper. This allows the pepper to toast and become super fragrant! Then sauté the onions until caramelised. This can take some time, but be patient, it will happen!
Simmer and Reduce: Pour in the vegetable broth and simmer until reduced to a luscious sauce. It should reduce in volume by more than half, otherwise you'll end up with a watery vegan cacio e pepe sauce.
Blend and Creamify: Yes, that's a word. In a blender, combine the tofu and miso paste until smooth. Add to the pan, as though it's double cream, and simmer briefly. Don't let the mixture boil at this stage, as it may split!
Combine and Serve: Cook the pasta until al dente, then toss in the creamy sauce. Serve garnished with extra black pepper for an extra pop of flavour.
🤷♀️ Vegan cacio e pepe with caramelised onions FAQs
A: Sure! Prepare the vegan cacio e pepe sauce ahead of time and store it in the fridge for up to 2 days. Simply reheat and loosen the sauce with a splash of pasta water and toss with freshly cooked pasta when ready to serve.
A: Personally, I'd strongly advise against freezing pasta as it affects the texture. However, the vegan cacio e pepe sauce freezes and defrosts wonderfully, so just keep the two separate until you're ready to serve.
A: Pair this pasta with a crisp green salad or some crusty garlic bread!
Slurp slurp! Hope you enjoyed this recipe my friends! Why not try my Instant Kale Noodles next? Or maybe something with a spicy kick like my Tempeh Tikka Masala!
Vegan Cacio E Pepe With Caramelised Onions
Equipment
- 1 Frying pan
- 1 Large Saucepan
Ingredients
- 2 tablespoon olive oil
- 2 teaspoon ground black pepper
- 3 onions thinly sliced
- 230 ml vegetable broth
- 320 g pasta choose a vegan, whole wheat or gluten-free variety
- 349 g silken tofu They tend to come in packs of 349g, hence the strange quantity!
- 2 tablespoon white miso paste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large frying pan, heat 2 tablespoon of olive oil over medium heat. Once hot, add the black pepper and cook for a minute until highly fragrant.2 tablespoon olive oil, 2 teaspoon ground black pepper
- Add the onions and sauté, stirring often, until they start to caramelise. This may take about 15 minutes.3 onions
- Add the vegetable broth and bring to a simmer. Cook for a further 5-10 mins or until the sauce has reduced.230 ml vegetable broth
- Meanwhile bring a large pot of salted water to the boil. Cook the pasta according to the package or until al dente.320 g pasta
- In a blender, combine the tofu and miso paste. Blend until smooth and creamy.349 g silken tofu, 2 tablespoon white miso paste
- Add to the pan and stir to combine. If the sauce is too thick, loosen it up with a splash of pasta water. Bring the sauce to a simmer then remove from the heat.
- Add the cooked pasta to the pan with the sauce and stir to combine.
- Serve the vegan caramelized onion cacio e pepe in bowls, garnished with additional black pepper and chopped fresh parsley if desired.Chopped fresh parsley
Sue Makin
So simple & easy to make yet really healthy and nutritious. I’m having it with a massaged kale salad. Another triumph Rich 👍💖