This Vegan Cacio e Pepe with Ramps and Lemon is easy to make, has a peppery bite, a zing of lemon, and a mild onion flavor.
Keyword Cacio e Pepe, Lemons, Ramps, Spring Recipes, vegan, Vegan Pasta
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Tracey Gene
17.5oz500 g bucatini pasta
4tbspvegan butteror sub unsalted butter if not vegan
Zest of 1 lemonabout 1 tablespoon
Juice of 1-2 lemonsabout 3 tablespoons
1tablespoonof cashew parmesan to serve
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
Melt the butter in a large skillet over medium heat. Separate the ramps by the white root ends and the leafy green tops. Coarsely chop the white root ends and add them to the pan and sauté for 2-3 minutes. Add the black pepper and cook 30 seconds to 1 minute, until toasted.
Add the reserved pasta water and bring to a simmer over medium heat and add the cooked pasta. Reduce heat to low and add the lemon juice, zest, and the leafy green tops. Toss until the greens are wilted, and the sauce coats the pasta.
Remove the pan from the heat and divide pasta into 2 bowls. Top with cashew parmesan and extra lemon juice for zing!
Cashew Parmesan: Add 1/4 cup cashews with 1 tablespoon nutritional yeast and a generous pinch of salt to a blender and blend until a fine meal form.