Cacio e Pepe – “cheese and pepper,” literally translated – is kind of a Stonehenge of recipes. In that it’s sacred. Revered. Hallowed. Meant to be untouched.

Today I’m revealing my inner rebel and not only seriously messing with the recipe, but I’m also calling it Vegan Cacio e Pepe.

*GASP!*

I know, I know … besides the fact that it’s sacred, there’s also this: If Cacio e Pepe doesn’t have cheese in it, it’s not really Cacio e Pepe.

But here’s the deal. I used to love me some Cacio e Pepe (and its variations). Something fierce. Then I went all dairy free and whatnot, and here I am, wanting Cacio e Pepe and not being able to have it. Bad things, good people.

So I thought I’d try something that just might satisfy my craving. I thought, what if I tossed a whole slew of cashew parm into some pasta and cracked a bunch of black pepper over the top? Would it satisfy my lust for Cacio e Pepe?!

The first time I took a bite, my eyes went wide. Good wide. “DAMN, that’s AWESOME” wide. Seriously, this stuff is so, so delicious and tastes shockingly close to the authentic stuff. But without a speck of cheese! For real!

I think it’s worthy of being called the real thing (well, preceded by the word “vegan,” of course) even if it really isn’t. Lord knows I’m more than happy sticking with this version and never going back to the original.

If you’ve tried cashew parmesan, you already know it’s kind of magical stuff. Basically, you grind cashews with nutritional yeast, salt, and a little garlic powder if you like. The taste comes seriously close to the real thing, and it’s incredible on everything. Soup. Pizza. And oh mylanta, popcorn.

And mixed straight in with pasta and black pepper, too.

For this recipe, I use whole wheat pasta. It also works well with angel hair pasta and, I’d imagine, gluten-free brown rice pasta (I haven’t tried it with gluten-free pasta yet, but I will report back as soon as I have. An excuse to commit blasphemy yet again?! I’m there!)

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These days, I look for ways to bulk up on the vegetables at every single meal. So it made sense to double up on the veggies for this Veggie-Loaded Peanut Noodle Salad recipe while also reducing the amount of pasta I use. However, that creamy peanutty dressing? I still use just as much as I did for the original recipe. What can I say? It’s necessary.

Bell peppers, carrots, cucumbers, scallions, whole wheat spaghetti, and a generous amount of peanut dressing: that’s what’s happening here.

Oh, and, of course, a nice sprinkle of salted peanuts on top for crunch and deliciousness.

This salad is oh-so great for summer. Make up a batch and have it in the fridge at the ready for:

• A quick hearty lunch
• A lazy dinner outside
• Picnics by the lake
• Taking to summer potlucks (allergy-conscious note: make sure everyone knows it’s peanutty!)
• Sneaking a quick forkful at 1 a.m. (Not that I know anything about that.)

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I have a go-to spaghetti pie recipe that I’ll undoubtedly share here someday, but I decided to turn the idea upside down – literally – and share this one first: Spaghetti Pot Pies.

Yep. Spaghetti pot pie. Inside you’ll find Italian tomato sauce and spoonfuls of delicious, melty ricotta, mozzarella and spinach, set off with little grate of nutmeg. The sauce and the spinach-ricotta mixture are then topped with a slice of provolone cheese, which not only gives the pot pie a nice smoky note, it also helps when you compact the spaghetti “crust”.

Let’s talk about the spaghetti crust. You simply mix the pasta with a couple of eggs and grated Parmesan, then top each pot pie with a big spoonful of noodles. Then you press it down, creating something akin to the “crust” you get with traditional spaghetti pies. Except on top.

I add Parmesan panko breadcrumbs to the top to add to the crust effect. Or maybe that was just an excuse to add Parmesan breadcrumbs … I love them so.

I make these in individual ramekins; that way, I can mix browned ground beef into some of the sauce for the meat-eater in my family. But please note: this is one where if you don’t use different colored bakeware (and if you’re a bit of an airhead like yours truly), you might lose track of which have meat and which don’t. The last time I made these, I mixed some Italian seasoning into the breadcrumbs that topped the vegetarian versions. It worked perfectly as a little green telltale sign that those were meatless – and it tasted great, too.

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Spaghetti Pot Pies with Spinach, Ricotta & Optional Ground Beef

An upside-down spaghetti pie filled with Italian tomato sauce, ricotta, mozzarella, spinach, provolone cheese, and ground beef for the meat-eaters.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 large pot pies or 4 medium

Author Kare

Ingredients

• 1/2 pound 8 ounces spaghetti noodles
• 2 eggs
• 1/2 cup + 1/4 cup Parmesan cheese grated
• 3 cups Italian tomato sauce or marinara sauce jarred or homemade both work great
• 1 cup whole-milk ricotta cheese
• 1 1/2 cups about 12 ounces frozen spinach, thawed and squeezed dry
• 1 cup mozzarella cheese shredded
• 1/8 teaspoon ground nutmeg or more to taste
• 4 ounces 4 - 6 slices Provolone cheese
• 1/2 cup panko-style breadcrumbs
• Kosher salt & freshly ground black pepper

If adding meat to half of the pot pies:

• 1 pound lean ground beef

Instructions

• Heat oven to 350 degrees Fahrenheit. Place four large (Approx. 12 ounces for one large serving per person) or six medium (10 ounces or so for one slightly more reasonable serving per person) ramekins on a baking sheet.
• Boil spaghetti noodles in a large pot until al dente, according to package directions. Drain and return to pot. Set aside to cool.
• Beat the eggs and add them to the noodles, along with 1/2 cup Parmesan. Toss until all the spaghetti is covered with the egg and cheese.
• Brown ground beef and drain any fat. Add 1 cup of the Italian tomato sauce or marinara and stir. Set aside.
• In a medium bowl, mix together the ricotta cheese, spinach, mozzarella cheese, nutmeg, and a few turns of freshly ground black pepper.
• In a small bowl, stir together the 1/2 cup bread crumbs and 1/4 Parmesan cheese with a spoon.
• Divide the ingredients among the prepared ramekins. Start with the Italian tomato sauce or marinara with or without ground beef. Drop 3 - 4 tablespoonfuls of the ricotta mixture into each ramekin, adding an extra tablespoonful to the vegetarian versions if making both. Lay one slice of provolone over the top of each, then divide the spaghetti noodle mixture evenly between each ramekin. Using clean hands, gather and press the noodles firmly into the ramekin, taking care not to squeeze out any of the contents. Spoon the breadcrumbs over the top of each pot pie.
• Bake at 350 degrees for 25 - 30 minutes or until bubbling and the spaghetti topping is golden brown around the edges.
• Let cool for 5 - 10 minutes until the ramekins have cooled a bit. Serve.

The post Spaghetti Pot Pies with Spinach, Ricotta, & Optional Ground Beef appeared first on Kitchen Treaty.

When I started thinking of spaghetti squash as, well, squash, my relationship with the vegetable took a turn for the better. In fact, now I love the stuff. My favorite way to enjoy spaghetti squash is cooked up simply (either roasted with a little olive oil and kosher salt or via the microwave express), then scraped into a bowl and tossed with coarse salt, fresh-ground black pepper and a good amount of parmesan.

This, however – a version of baked spaghetti with half of the noodles replaced with spaghetti squash – is pretty darn delicious, too.
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The results is spaghetti al limone that is, as they say, “perfetto!“

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Lemon Spaghetti
• Ingredients
• Adaptations/Variations
• How to Make Lemon Spaghetti
• Tips for Success
• More Creamy + Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I adore this Lemon Spaghetti recipe, not only because it’s really good, but also because it comes together in a snap. It’s perfect for a quick weeknight dinner. Serve it up with a green salad and some nice crusty bread and your world is complete – for at least an hour or so.

Yes, it is unmistakenly lemony – so if you’re not a fan of lemon, I’d steer clear – but the salt, garlic, and crushed red pepper really round it out.

I love this dish as a main (my resident carnivore even enjoys it) for lunch or dinner, but it would work equally well as a side, too. I think it’s perfect topped with parsley, but some strips of fresh basil instead (or in addition) would be terrific.

Why You’ll Love Lemon Spaghetti

• 20-minute recipe: I’m all about quick and easy recipes, and this lemon pasta definitely falls into that category!
• Just 6 ingredients: This one is super simple.
• Family-friendly: This one’s a step up from buttered pasta, but not so crazy that the pickier kids won’t turn up their nose. I’d just suggest adjusting the crushed red pepper flakes if needed.

Ingredients

• Spaghetti pasta – You’ll need around half a box. Don’t have spaghetti? That’s okay! This lemon pasta recipe works with other types of pasta, too, though I’m partial to long strands like linguini or angel hair.
• Olive oil – The base of the sauce, olive oil adds flavor and gives you something to sauté the garlic in.
• Garlic – Two cloves, finely chopped.
• Crushed red pepper flakes – I love the tough of heat that crushed red pepper flakes add to the equation.
• Lemon – You’ll want the juice AND the zest.
• Heavy cream – That’s what makes this creamy lemon spaghetti luxurious!
• Parmesan cheese – For lots of salty umami flavor.
• Salt and pepper – to taste
• Fresh parsley – For garnish. Fresh basil is absolutely delicious in this lemon spaghetti, too.

Adaptations/Variations

• Vegan/dairy-free option: I’ve not yet tried it this way, but I’d suggest trying cashew cream or full-fat coconut milk in place of the heavy whipping cream, and a couple of tablespoons of nutritional yeast in place of the Parmesan (or use a store-bought vegan parmesan)

Tips for Success

• Don’t forget to reserve some of the pasta water! – You’ll be using at least a cup of it for your lemon spaghetti sauce.
• Zest your lemon before juicing it – I can’t tell you how many times I’ve cut my lemon in half before zesting it, and it’s so annoying! It’s much easier to zest when it’s whole.
• Use a Microplane zester – They’re the best and easiest for zesting lemons! I love using the Microplane for grating hard cheeses like Parmesan, too.
• Zest just the very top layer of the lemon peel – Don’t go too deep, or you’ll get part of the pith which can add a very bitter taste to your lemon pasta.

I hope you love this lemon spaghetti! This is a tried and true recipe that’s been on Kitchen Treaty for over 10 years and I love it as much now as I did when I first published it! I hope you love this creamy lemon pasta, too.

More Creamy + Easy Pasta Recipes

• Baked Boursin Pasta
• Green Pasta
• Roasted Red Pepper Pasta
• One-Pot Pasta Primavera
• One-Pot Pumpkin Pasta

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Lemon Spaghetti Recipe

Spaghetti pasta tossed in a creamy sauce flavored with lemon juice, lemon zest, Parmesan cheese, garlic, and a little hit of crushed red pepper. The result is fresh, bright, and DELICIOUS!

Keyword creamy lemon pasta, lemon cream pasta, lemon garlic pasta, lemon pasta, lemon pasta recipe, lemon pasta recipes, lemon spaghetti, lemon spaghetti recipe, lemony pasta, spaghetti al limone, spaghetti with lemon cream sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 455kcal

Author Kare

Ingredients

• 1/2 pound spaghetti usually half a box
• 2 tablespoons olive oil
• 2 cloves garlic finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 large lemon zested and juiced (approx. 1 tablespoon zest and 2 teaspoons juice)
• 1/3 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• Small handful of parsley chopped

Instructions

• Bring a large pot of water to a boil and add the spaghetti. Add salt to the water if desired. Reserve a cup of the pasta water.
• Heat a large deep skillet over low heat and add the olive oil, garlic, and crushed red pepper flakes. Cook for one minute, stirring occasionally, then add 3/4 cup of the water the pasta was cooked in, along with the lemon juice and the heavy cream, to the skillet. Increase the heat to medium and bring to a boil, stirring frequently, until the sauce begins to thicken a bit. Add the lemon zest and half of the grated Parmesan cheese to the sauce. Add salt and pepper to taste.
• Drain the pasta and add it to the skillet with the sauce. Remove the skillet from the heat and, using tongs, toss the pasta with the sauce for a minute or two until the pasta begins to soak the sauce.
• Top with the remaining cheese and parsley. Serve.

Nutrition

Serving: 1cup | Calories: 455kcal | Carbohydrates: 49g | Protein: 16g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 595mg | Potassium: 238mg | Fiber: 3g | Sugar: 3g | Vitamin A: 551IU | Vitamin C: 15mg | Calcium: 257mg | Iron: 1mg

The post Lemon Spaghetti Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• More About Peanut Butter Noodles

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

My friend Laurie, a devoted mother of two and generally cool chick, shared this recipe with me. She swears it’s kid-friendly, and I trust her judgment because this is a gal who very impressively made most of her baby food from scratch, and aside from that time she tried to sneak me disgusting sweet potato puree disguised as hot chocolate during her Deceptively Delicious phase, she’s never steered me wrong.

It’s also pretty adult-friendly – aka, YUMMY. Doesn’t it look yummy? And don’t you love my awesome vintage Pyrex bowl?!

I love the green flowers. Of course.

More About Peanut Butter Noodles

But back to Peanut Butter Noodles: They’re incredibly easy to make, and I’m psyched because there was plenty left over for a couple easy take-to-work lunches. Oh, and speaking of lunches, Laurie says the big draw for her was that you serve it room temperature, so it’ll be great for her kids’ lunches.

Here’s the recipe:

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Peanut Butter Noodles

Whole wheat spaghetti dances in an easy peanut butter dressing along with delicious veggies and chopped peanuts.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 servings

Author Kare

Ingredients

• 1 pound whole wheat spaghetti noodles linguine, angel hair pasta, or soba noodles also work
• 1/2 cup creamy peanut butter
• 5 tablespoons rice wine vinegar
• 5 tablespoons sesame oil
• 4 tablespoons soy sauce
• 2 teaspoons peeled and grated fresh ginger root
• 1 garlic clove minced
• 4 scallions peeled and sliced into rounds
• 1/2 cup chopped peanuts
• Optional toppings: grated carrot more scallions, cucumber (peeled, seeded, and thinly sliced)

Instructions

• Boil the pasta according to the package directions. While it’s cooking, blend together everything but the noodles and the nuts in a large bowl.
• Drain and rinse the pasta, then pour the pasta in to the large bowl with the peanut butter mixture, and mix well.
• Top with chopped peanuts and any optional toppings (I don’t think I’d ever make this without the additional scallions and cuke – yum!) Best enjoyed  at room temperature, though you can do it cold, too.

Thanks, Laurie! For this, I think I can finally let go of the Sweet Potato Disaster.

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