🤌🤌 Cacio e pepe, the SUPERFREE way. No dairy, no gluten, all the creamy, peppery, glossy comfort. Nutritional yeast and white miso bring the savory depth, and SUPERFREE Maca Butter makes it rich and silky (with all those omega-7s and gut-loving fats along for the ride). Dinner in about 20 minutes.
Things you'll need (all organic, you know the drill):
1/3 cup nutritional yeast
2 Tablespoons white miso paste
1/4 cup SUPERFREE Maca Butter
1 Tablespoon black peppercorns
16 oz gluten-free spaghetti (we ♥︎ Jovial organic brown rice pasta)
1/4 cup+ extra-virgin olive oil
1/2 lemon
✩ Mix the nutritional yeast, miso paste, and Maca Butter in a bowl into a thick paste.
✩ Crush the peppercorns with the side of a large knife.
✩ Cook the pasta according to the box directions, but take it off the heat a few minutes early so it's very al dente.
✩ Reserve 2 to 3 cups of the pasta water, then drain the pasta and set it aside.
✩ Add 1/4 cup olive oil to the empty pasta pot and heat over medium.
✩ Add about 2/3 of the crushed pepper and toast for a few minutes, stirring constantly.
✩ Add the Maca Butter mixture to the pot and whisk in about 2 cups of the reserved pasta water until smooth.
✩ Add the pasta back in and toss with tongs over medium heat for a few minutes until glossy, adding more pasta water if needed.
✩ Finish with a squeeze of fresh lemon and the rest of the crushed pepper.
YOU ARE THE UNIVERSE EXPERIENCING ITS EXPANSIVE SELF.