This new favorite recipe of mine is inspired by one of my favorite dishes at Plant Food + Wine, one of Matthew Kenney’s many restaurants. The creaminess of cacio e pepe can make you think this is a heavy meal, but the pairing with the very light kelp noodles is what balances it out and makes it perfect for the warmer months. I love this recipe because it’s so simple and easy to make, light, yet satisfying and also vegan, gluten-free and nut-free so everyone can enjoy.
Ingredients
2-12 oz bags kelp noodles
1 tbsp baking soda
Juice from 1 lemon
1-15 oz can cannellini beans-rinsed & drained
1/4 cup nutritional yeast
1/4 cup extra-virgin olive oil
1/3 cup water (plus more to help thin if needed)
1 tbsp miso paste
generous amount of cracked black pepper
micro greens and more cracked black pepper to top
Directions
1. Add baking soda and lemon juice to a large bowl and whisk together until bubbles settle
2. Add kelp noodles to the lemon juice and baking soda mixture and use your hands to toss together (you should feel the noodles loosening up)
3. Add the noodles to a strainer and rinse the excess lemon and baking soda
4. Add drained beans, nutritional yeast, olive oil, water, miso paste & pepper to a food processor or blender and blend until smooth and evenly combined
5. Add noodles and sauce to a large pan over medium heat and stir to combine. Heat for about 5 minutes and add a splash of water if sauce is too thick
6. Top with more cracked pepper, micro greens & enjoy !
feeds 2-3
