Simple Vegan Cacio e Pepe Pasta - One-Pot Meal

This Simple Vegan Cacio e Pepe Pasta is my favorite one-pot dinner right now.

Let’s be real — I haven’t posted a new recipe in a while. But this pasta? She brought me back.

This vegan cacio e pepe is cozy, flavorful, wildly simple, and totally restaurant-worthy. And yes — it’s spaghetti. Which, in my opinion, is the coziest form of pasta. There’s something about twirling noodles that just hits different. It feels more satisfying than a pile of penne or shells. And yet, people seem to think spaghetti has to come with marinara. Not true.

A classic: Peppery + Cheesy Pasta

This one’s inspired by the classic Italian Cacio e Pepe — which literally means “cheese and pepper.” The original Roman version uses Pecorino Romano, black pepper, and pasta water to make a creamy, buttery sauce. This version is fully vegan, but still rich, salty, silky, and packed with flavor.

Here’s what makes vegan cacio e pepe magical:

Vegan butter

This is the base of your sauce. I use a big heaping spoonful (think 3–4 tablespoons). Miyoko’s oat milk butter is my go-to — it’s got that perfect melt and flavor, no weird aftertaste. Earth Balance works too. If you don’t have a butter you love, use olive oil with a pinch of salt instead.

Freshly ground black pepper

Go easy if you’re not used to fresh cracked pepper — it’s potent. I usually do a few grinds. The heat and aroma make the dish.

Plant-based Parmesan

You’ll need a few scoops of shredded vegan parm — I like Follow Your Heart, but Trader Joe’s and Whole Foods brands also work. This is key to getting that cheesy flavor.

Nutritional yeast

Optional but adds extra umami depth. I use maybe a teaspoon or two — not enough to overpower, just enough to add something special.

Pasta water

Don’t skip this. It helps emulsify everything into a creamy sauce. I use a mesh strainer or tongs to scoop pasta straight from the pot into my sauce bowl, so the noodles are still wet. That starchy water brings it all together.

Let’s make this vegan cacio e pepe a full meal:

To turn this vegan cacio e pepe into an actual dinner, I always add in a few things. But honestly, sometimes a basic pasta is perfect for dinner too! Whatever you are in the mood for.

• Broccoli: I toss it right into the boiling pasta water about 3–4 minutes before the pasta’s done. It cooks perfectly and adds color, texture, and protein.
• Black olives: I know — you could use fancy Kalamata olives. But I actually love basic canned jumbo black olives here. They’re salty, soft, and remind me of childhood. Comfort food vibes.
• Optional extras: A squeeze of lemon brightens it up. Fresh herbs like parsley or basil are great. And if you really want to level up, some roasted garlic wouldn’t hurt.

Notes for Real Life - vegan cacio e pepe:

• My daughter eats this too — I just scoop her pasta out before I add the pepper. She’s five, and pasta is always her dinner request. Pasta or veggie dogs. That’s the list. If you want a really basic vegan butter pasta, I have that too.
• I use traditional semolina spaghetti because the texture is unmatched. But if you’re looking for more protein, sub in a chickpea or lentil-based spaghetti — there are so many great ones now.
• This vegan cacio e pepe meal is basically a one-pot situation, minus the mixing bowl. It’s even easier than boxed vegan mac, and honestly, tastes way better. It’s what I make when I want something comforting but can’t handle any real effort. So… three times last week.
• Another one-pot meal I love: vegan chili