This vegan version tasted exactly as I remembered it, if not better. Because there is almost no fat yet it was still filling and cheesy and warm and wonderful. I brought back a bag of pici from Italy, but you can use any long noodle. Spaghetti or fettuccine would work well.
Pici Pasta with Peppery Cashew Cream:
- 1 1/2 cups raw cashews, soaked overnight
- 2 cups water
- Long pasta of your choice
- 3-4 cloves of garlic, minced
- Olive oil
- 1/4 cup white wine
- 3/4-1 cup nutritional yeast
- 1-1 1/2 tablespoons black pepper
- Salt, to taste
- Parsley, minced for garnish
While pasta is cooking, in another pot or saute pan saute garlic in olive oil until fragrant. De-glaze with white wine. Stir in cashew cream, bring to a simmer. Stir in nutritional yeast. Add pepper, starting with two teaspoons, adding more to suit your palate.
Once pasta is done, drain in a colander, then return to the pot. Pour on sauce. Serve immediately, garnish with fresh parsley.