Spring Vegetable Cacio e Pepe
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This vegetarian pasta has become a weekly staple in our house, especially while asparagus is in season! It's so simple and delicious, and uses a handful of fresh protein.
You'll start by boiling your favorite long pasta (I use spaghetti), and while the pasta cooks you'll sauté some diced leek (or yellow onion, or shallot, whatever you have!), red chili flake, some sliced shiitake mushrooms, chopped asparagus, minced garlic and a grated zucchini. The zucchini adds a creaminess to the pasta without actually using cream. Once the pasta is done cooking, you'll add it to the pan with the vegetables, followed by a bunch of pecorino cheese, black pepper, and the pasta cooking water. The combination of the pasta cooking water and the cheese creates a perfectly glossy sauce for the pasta. Top with some fresh mint and basil, and you'll have dinner on the table in under 30 minutes!
While the cheese does really make this dish, you could skip it if you're dairy free or want to make this dish vegan - it will still be delicious, but it won't have the same "creamy" consistency.
Special Equipment
Ingredients
Directions
Bring a large pot of salted water to a boil. While your water is coming up to a boil, prep your vegetables - slice the mushrooms, dice the asparagus, dice the leek (or onion / shallot), grate the zucchini, and mince your garlic. Chop your herbs and set aside separately.
When the salted pasta water is at a boil, drop the pasta into boiling water. Cook until al dente per the package instructions. When it's done boiling, do not strain the water! You'll use 1 1/2 cups of the cooking liquid for the sauce.
While the pasta is cooking, heat a heavy bottomed pan that's large enough to hold the vegetables and the cooked pasta over medium high heat. Add 3 tablespoons of olive oil, followed by the 1/2 cup chopped leeks or onions, pinch of chili flake, and half of the kosher salt (1/4 teaspoon). Stir to combine and cook for 2-3 minutes.
Add the 1 1/2 cup sliced mushrooms, season with black pepper, and cook until caramelized and starting to brown, about 5 minutes. Add in the zucchini and stir together. Let cook for 2 minutes, then add in the asparagus, minced garlic, and the remaining 1/4 teaspoon kosher salt. Add several grinds of black pepper. Turn the heat to low and cook for another few minutes, or until pasta is ready to be added.
Remove 1 1/2 cups of the pasta water from the pot and set aside (using a liquid measuring cup or a ladle). Using tongs, transfer the cooked spaghetti to the pan with the vegetables and give it a stir. Don't drain the rest of the pasta water just yet.
Add the 1 cup of grated pecorino cheese to the pan with the reserved pasta water. Vigorously stir everything together until everything is well-coated and the sauce is glossy. If the sauce looks a little clump or stringy, add a little more pasta water a splash at a time and keep stirring until it's smooth. If it's too watery, you can add a tablespoon of grated cheese at a time and mix well. Taste to adjust seasoning with kosher salt or pepper as needed.
Stir in ½ of the chopped mint and basil, and mix together. Divide the pasta between two plates or shallow pasta bowls, top with the additional herbs, and serve immediately.