Laura's Vegan Table


  • 8 ounces of spaghetti or linguine
  • 1/4 cup vegan butter (I use Earth Balance)
  • 4-5 garlic cloves, minced
  • 1/2 teaspoon cracked black pepper
  • salt to taste
  • 1/3 cup grated vegan parmesan
  • 3/4 to 1 cup reserved pasta water

Want some super simple and inexpensive comfort food? This dish, Cacio e Pepe [cheese and pepper] is an Italian, delicious, one pot meal. Having seen it on the menu at one of my favorite restaurants, I had to make a vegan version. It was so good! Just a few ingredients are needed, and you can easily make it gluten free with gluten free pasta. You can make your own vegan parmesan; but it really tastes best with a store bought vegan parmesan. I love Violife Vegan Parmesan and it comes in a wedge, just like traditional parmesan cheese. It shreds very well and has the salty taste of traditional parmesan. There are other good brands out there too so try them out. These products are often by the produce section of the grocery store; so ask if you can’t find it. Enjoy!


Cook the pasta according to package directions. When the pasta is almost finished cooking, reserve about 3/4 to 1 cup of the pasta water; then drain when finished cooking. Return the pot back to the stove and set on medium heat. Add the butter and garlic, and sauté for about a minute or so. Add the pasta, pepper, salt and parmesan to the pan and stir; then slowly add the pasta water and combine well. Taste to see if it needs more pepper or salt. Serve with some extra parmesan.