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Cacio e Pepe, My Way

dinner recipes Aug 09, 2018

Home, Away From Home

It’s no secret that I love Italy. I’m pretty sure in another life I lived under the Tuscan sun. And I’m almost certain that I will live there again at some stage in this life. Until then I will cook up my favorite Italian recipes for a bit of nostalgia. During my many travels back to my soul land, I used to love getting a dish called, Cacio e Pepe. It’s a creamy pasta that I absolutely adore and it translates to “cheese and pepper.” What could be better in Italy, right?

However, as someone with a gluten sensitivity, I no longer eat pasta, unless of course it is gluten free. And I'm pretty particular, I love my gluten free pasta to be by Jovial Foods. If you haven’t started using their products, go check them out. They use the finest ingredients and even have a farm in Tuscany where they grow some of their products. All around perfect!

Recipe Revising

So back to the dish. I decided to recreate this recipe by putting my own spin on things. Instead of the wheat pasta, I used brown rice pasta. And instead of the cheese, I used a lemony cashew cheese that provided the same creamy consistency. And since there is an abundance of fresh local vegetables in my area at the moment, I also added some asparagus, peas and artichokes. Plus it added a nice touch of color. The final product, if I do say so myself, is a close rival to the real deal. There were even taste testers that very much agreed!

Meet Vinny, One of the Happy Taste Testers

Vinny loves Cacio e Pepe!  He wants you to try Cacio e Pepe too!

Cacio e Pepe, My WAY

Gluten Free, Dairy Free, Sugar Free
Author: Jessica Yeager
 
Serves: 4

Ingredients

  • 1 can artichokes
  • 2 bunches asparagus
  • 1 box gluten free pasta, use Jovial
  • 1/2 bag frozen peas
  • 1 ½ cup raw cashews
  • 4 tbsp fresh lemon juice, divided in half
  • 2 cloves garlic, roasted (or raw)
  • 1-2 tbsp apple cider vinegar (ACV)
  • 1 ½ tsp sea salt
  • 1 ½ tsp coarse black cracked pepper
  • 2 tbsp extra virgin olive oil
  • ¾ cup water, filtered
  • Plus, extra S&P to taste

Get the Goods

Marinate Artichoke Hearts

  1. Marinate Artichoke Hearts Chop artichokes. In a glass bowl, combine with 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1 clove garlic, and ½ tsp salt and pepper. Place in fridge to marinate while you are cooking
  2. Roast Asparagus Preheat oven to 375 degrees F. Cut asparagus into small, thin slices of different angles and shapes. Transfer to a casserole dish and drizzle with olive oil, plus 2 tablespoons lemon juice. Sprinkle with sea salt and pepper and roast for about 12-15 minutes.
  3. Prep Pasta and peas Boil peas and gluten free pasta together.
  4. Make Lemony Cashew Sauce Boil cashews for 5-10 minutes to soften. In a high speed blender, combine cashews, 1 tsp sea salt, 2 tablespoons lemon juice, clove of garlic, ACV and water. Add water slowly to get desired consistency. Set aside.
  5. The Final Steps Strain pasta & peas. Combine all ingredients in a large bowl and add additional black pepper to taste. 
  6. Mix well and serve immediately. 

Plant good health, one bite at a time! Buon appetito!

Recipe Notes

  • Using raw garlic in the cashew sauce can be pretty potent for some people. Roast it in the oven with the asparagus to tone it down a bit. 

DO TELL...What's your favorite Italian dish? I want to make it over. Share below. 


This recipe was created by Jessica Yeager, CNE  <–click the link and come hang out on FB with me!

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