Vegan cacio e pepe with chickpea pasta and cashew cream

Ingredients

For 1 serving

• Chickpea pasta80 g
• Cashews20 g
• Nutritional yeast15 g
• Black pepper2 g
• Lemon juice5 ml
• Spinach80 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: nuts,

Method

1. Put the cashews in a cup, cover with boiling water and soak for 10 minutes, so they soften and blend smooth.
2. Meanwhile bring a large pan of water to the boil for the pasta, salt it lightly and cook the chickpea pasta for the time on the packet, until al dente. Wash the spinach.
3. Drain the cashews and blend them with the nutritional yeast, lemon juice, a pinch of salt and a generous ladle of the pasta cooking water until smooth and pourable.
4. Coarsely grind the black pepper and toast it in a large frying pan with the oil over a medium heat for 1 minute, until fragrant; add the spinach and stir for 1–2 minutes until wilted.
5. Drain the pasta, tip it into the pan with the cashew cream and toss over a low heat for a minute, adding a splash of cooking water if needed, until the sauce is creamy and glossy; serve at once.