Sunday, August 12, 2012

Pici Pasta with Peppery Cashew Cream

My last post was a recap of my final meals in Italy.  And one of my favorite, final things I ate in Italy was a pasta dish, pici with cheese and black pepper.  It was so simple and amazingly delicious (a characteristic off all of my favorite dishes).  While I was your normal run-of-the-mill vegetarian in Italy, once I got home I started transitioning to a vegan diet.  And now I've started the 30 Day Vegan Challenge (day 5 and going strong).  I really wanted to recreate the dish but I knew I had to do it vegan.

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
Drain and rinse your soaked cashews.  Blend with two cups of water until smooth.  Bring pot of water to a boil and cook past according to package directions.

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.


  1. that sauce sounds so delicious! love cashews!

    1. thanks! it was my first time using cashews like that. i will definitely be making that sauce again.