Lemon Pecorino and Za'atar Pappardelle

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.

Ingredients

Method

Nutrition

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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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Per Serving

Calories

420kcal

Fat

25.5g

Saturates

8.9g

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Notes

Pro Tip✨: Using freshly grated pecorino over pre-grated supermarket pecorino will lead to the best results, but use whichever is most available for you.

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