Oct 26 2015

Zucchini ‘Cacio e Pepe’

by Kathryn Budig

Buon Appetito!


Cacio e Pepe is a classic Roman pasta dish which means “cheese and pepper”. It’s a testament to the statement, “less is more”. It’s absolutely delicious and a quick solution to a rumbling belly, but I wanted to find a way to create it without the heavy feeling of cheese and pasta. Zucchini noodles replace the traditional spaghetti, and I used my beloved nutritional yeast to add that warm, cheesy flavor. If you can’t handle any dairy you can substitute olive oil for the ghee, but ghee is casein-free (and personally painless for me as someone who doesn’t process dairy well).

This meal can be prepared in minutes and is on my weekly rotation. I find myself craving this on the regular (and drinking the sauce when I’m done. Whoops. Busted.)

*note* You will need a spiralizer to create your zucchini noodles, or you can always peel them into ribbons.
Zucchini ‘Cacio e Pepe’

serves 2-3

4 zucchinis, spiraled
2 tablespoons ghee
2 tablespoons extra virgin olive oil
2 teaspoons fresh cracked black pepper
sea salt to taste
3/4 cup nutritional yeast

Cashew Parmesan:


3/4 cup raw cashews
1/2 cup nutritional yeast
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon sea salt

Spiral your zucchini into noodles and pat dry. Set aside.

Combine all Cashew Parmesan ingredients into a food processor and whiz together until it becomes a crumbly powder.

Warm your ghee and oil in a large skillet over medium-high heat. Once the ghee/oil begins to shimmer (about 3-4 minutes) sprinkle in pepper, salt and nutritional yeast. Stir well then add your ‘noodles’ to the mix. Toss well for about 1-2 minutes so that the noodles are evenly coated. You want the noodles to soften ever so slightly, so keep an eye on them so they don’t over cook. Remove from heat and transfer into individual bowls topped with cashew parmesan.
photos and styling: Cynthia Groseclose