The first time I had Cacio e Pepe was in Boston, MA for a business trip. At this small Italian restaurant, the waiter recommended it as it was the best pasta they served. Reluctantly, after taking my first bite, my mouth filled with heat from the spice and a delicious, creamy and cheesy flavor. I could not stop eating it.
Since I love experimenting with plant-based foods at home, I decided work on my own iteration. My first attempt lacked the “creamy” flavor of cheese. So, I sought out other ingredients to make this dish pop, and I found a winning pair: ramps & lemon.
What I love about this dish even though there is no “creaminess” per se, is the flavor. It has a peppery bite, a zing of lemon, and a mild onion flavor.
I also topped the pasta with cashew parmesan for texture and to get that “cheesy-like” flavor. Adding it is completely optional, so if you don’t have any on hand, or the ingredients to make it, you will still enjoy this flavorful dish. If you happen to have arugula, toss some into this dish to add an extra peppery bite.
I hope you all enjoy this dish: it’s simple, requires only 5-ingredients, and the perfect meal for the Spring time when all the wild ramps are in season.
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂Print