Vegan whole wheat cacio e pepe with nutritional yeast

Ingredients

For 1 serving

• Whole wheat pasta90 g
• Nutritional yeast15 g
• Cashews15 g
• Extra virgin olive oil1 tablespoon
• Black pepperto taste
• Saltto taste

Contains: gluten, nuts,

Method

1. Put the cashews in a bowl, cover them with hot water and soak for 10 minutes, so they blend into a smooth cream. Meanwhile, bring the pasta water to the boil in a fairly small pot.
2. Salt the water and cook the spaghetti for the time on the packet, until al dente: less water makes the cooking water starchier, so it binds the sauce better.
3. Drain the cashews and blend them with the nutritional yeast and a ladleful of the pasta cooking water until you have a smooth cream.
4. Heat the oil in a wide frying pan over medium heat and toast plenty of coarsely ground black pepper for 30 seconds, until fragrant.
5. Drain the spaghetti straight into the pan, turn off the heat, add the cream and toss vigorously for 1 minute, until the sauce is smooth and glossy; loosen with a splash of cooking water if it's too thick.