Vegan Cacio e Pepe Gigli Pasta with chickpeas and hearts of palm.
Makes 4 servings
* ⅓ cup nutritional yeast
* ¼ cup vegan butter
* 1 tablespoons white miso paste
* 1/3 cup vegan Parmesan cheese
* 2 tbsp of whole peppercorns
* 16 ounces dried pasta. I used Gigli. You can use Buccatini or spaghetti.
* 1 can – 15 oz palm hearts sliced
* 1 can 15 oz chickpeas. Drained
* 1/3 cup extra-virgin olive oil, plus more for drizzling and pan frying the chickpeas with palm hearts.
* ½ lemon, squeezed.
Add the nutritional yeast, vegan butter and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife or use a back side of the spoon.
Bring the water to boil a large pot and cook the pasta until al dente. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.
In a pan, add 1 tbsp of olive oil and pan fry the chickpeas for about 8 min over a medium heat by stirring them frequently. Add the sliced palm hearts to the chickpeas and continue pan frying them for another 5 min. Set aside.
Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.
Add the miso mixture, and stir, then whisk in 2 cups of reserved pasta water until sauce is smooth. Add the pasta and the vegan Parmesan to the sauce and cook over medium-high, tossing it constantly, until the sauce is glossy and the pasta is fully al dente, about 2 minutes. Serve it in a large plate or bowls. Top the pasta with with chickpeas and hearts of palm, sprinkle with remaining crushed pepper and shredded vegan Parmesan and drizzle it with some finishing olive oil. Serve immediately.
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