Inspired by the classic Italian cacio e pepe, but with an aromatic, creamy, zesty twist. It has the addition of plant cream for a light yet luxe finish and fresh lemon for a touch of brightness and acidity. The black pepper is joined in fragrant harmony with za'atar, a flavourful Middle-Eastern spice blend of sesame seeds, dried thyme, oregano, sumac and salt.
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Boil the pappardelle in a large pan of salted water, cook until al dente (firm to bite). This should take around 8 minutes. Save around 1/2 cup of pasta water.
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For
2
M
I
200
g
Dried pappardelle pasta
125
ml
Plant cream
30
g
Vegan butter
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Cook along with all of our recipes
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Per Serving
Calories
420kcal
Fat
25.5g
Saturates
8.9g
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Cook along with all of our recipes
Save your favourites and build your own collections
Inspired by the classic Italian cacio e pepe, but with an aromatic, creamy, zesty twist. It has the addition of plant cream for a light yet luxe finish and fresh lemon for a touch of brightness and acidity. The black pepper is joined in fragrant harmony with za'atar, a flavourful Middle-Eastern spice blend of sesame seeds, dried thyme, oregano, sumac and salt.
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Boil the pappardelle in a large pan of salted water, cook until al dente (firm to bite). This should take around 8 minutes. Save around 1/2 cup of pasta water.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
2
M
I
200
g
Dried pappardelle pasta
125
ml
Plant cream
30
g
Vegan butter
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
420kcal
Fat
25.5g
Saturates
8.9g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
