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Shirataki Cacio e Pepe

yash dani

Servings

2

Prep Time

10 minutes

Cook Time

5 minutes

Cuisine

Italian Fusion

Category

Main Course

Shirataki Cacio e Pepe is a creamy, flavorful twist on the classic Italian pasta dish, made with shirataki noodles and a smooth cashew-based sauce. Nutritional yeast, garlic, lemon juice, and freshly ground black pepper create a rich and savory flavor, while olive oil adds a delicious finishing touch. This quick and dairy-free recipe is perfect for a satisfying lunch or dinner when you want something light yet indulgent. Serve it warm with fresh arugula and an extra sprinkle of black pepper for a deliciously creamy, peppery meal.

Shirataki Cacio e Pepe

Ingredients

    For the Creamy Cashew Sauce:

    • 3-4​ cup raw Cashews, soaked in hot water for at least 30 minutes
    • 4 tablespoons nutritional Yeast
    • 1 teaspoon salt
    • 1 tablespoon fresh Lemon Juice
    • 1 garlic clove
    • 1-2​ cup water

    For the Pasta:

    • 2 packets Shirataki Noodles (approx. 400g total)
    • 2 tablespoons Olive oil
    • 2-1​ teaspoon Black Pepper powder (preferably freshly ground)
    • 2-3 tablespoons water, as needed

    For Garnish:

    • Fresh Arugula
    • Extra black pepper powder

    Directions

    1. Prepare the Shirataki Noodles: Open the packets of shirataki noodles into a fine-mesh sieve. Rinse them thoroughly under cold running water for about a minute to remove any residual odor. Drain well and set aside

    2. Blend the Cashew Sauce: To a high-speed blender, add the soaked and drained cashews, nutritional yeast, salt, lemon juice, garlic clove, and 21​ cup of water. Blend on high until the mixture is completely smooth and creamy.

    3. Toast the Pepper: Set a large pan or skillet over medium heat. Add the 2 tablespoons of olive oil. Once warm, add the 21​ teaspoons of black pepper powder and stir constantly, sautéing for 10-15 seconds until it becomes fragrant. This step "blooms" the pepper, deepening its flavor

    4. Create the Sauce Base: Pour the blended cashew sauce directly into the pan with the toasted pepper. Mix well to combine.

    5. Add Noodles and Finish: Add the rinsed and drained shirataki noodles to the pan, followed by 2-3 tablespoons of water to help the sauce reach a perfect coating consistency. Stir everything together well, making sure each noodle is nicely coated with the creamy sauce. Cook for 2-3 minutes until heated through.

    6. Serve: Your Shirataki Cacio e Pepe is ready! Serve immediately over a bed of fresh arugula. Sprinkle generously with more black pepper powder before enjoying. Enjoy!

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