Creamy, bright, and satisfyingly simple, this Vegan Cacio e Pepe is proof that comfort food doesn’t need dairy, just good ingredients and great flavor. Creamy, peppery, and full of nostalgic flavor, this vegan pasta brings together simple ingredients to create something that every dinner table needs, dairy-free or not.

A silky, garlicky sauce made with Darë Roasted Garlic Wedge clings to every noodle, while roasted Italian-style vegetables add sweetness, color, and freshness. The result is comfort food with balance... rich yet light, indulgent yet nourishing.

A Pasta That Feels Like a Hug

At its heart, Cacio e Pepe is the simplest of pasta dishes: cheese, pepper, and a little pasta water. But with the Darë Roasted Garlic Wedge, this classic becomes something extraordinary. The cheese melts down into an effortless, creamy sauce, coating the noodles with garlicky depth and just the right touch of heat from cracked black pepper.

The key is in the emulsion: the starch from the pasta water and the creaminess of the Darë wedge blend together into a dish that Italian nonnas swear by. It’s the kind of sauce that makes you want to twirl your fork just one more time.

Roasted Veggies That Bring It to Life

The roasted vegetables are more than a side; they’re the soul of the dish. Bell peppers, zucchini, onion, asparagus, and tomatoes roast until sweet and caramelized, adding a burst of brightness to each bite. Their charred edges and natural sweetness balance the savory pasta beautifully.

Everything happens in one easy sheet-pan step: toss, roast, and let the oven do the magic. It’s a simple move that turns everyday produce into something special.

The Star: Darë Roasted Garlic Cheese

This wedge is the not-so-secret ingredient that transforms the sauce from “good” to how is this vegan? Its creamy texture and mellow roasted garlic flavor melt perfectly into the pasta water, creating a rich, restaurant-worthy sauce without the dairy.

Finishing Touches That Make It Pop

Fresh basil and cracked pepper bring everything together with a final hit of freshness and aroma. They add that finishing touch that takes the dish from comforting to craveable.

Why You’ll Love This Pasta

• Creamy, peppery sauce made entirely dairy-free

• Bursting with color and flavor from Italian-style roasted vegetables

• Comforting and hearty, yet balanced and fresh

• Comes together with simple, everyday ingredients

• Perfect for a cozy weeknight dinner or an easy entertaining dish

RECIPE

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes

Cacio e Pepe

• 1 lb gluten-free spaghetti

• 1 Darë Roasted Garlic Wedge

• ½ tsp ground black pepper

• ½ cup reserved pasta water (divided)

Italian Roasted Vegetables

• 1 zucchini, chopped into half moons

• 1 small red onion, diced

• 2 bell peppers (any color), diced

• 1 bunch asparagus, trimmed and chopped

• 1 pint cherry tomatoes, halved

• 2 tbsp avocado oil

• ¼ tsp each dried basil, oregano, thyme, and Himalayan sea salt

Garnish

• Fresh basil

• Cracked black pepper

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.

Roast the veggies. Add zucchini, onion, bell peppers, and asparagus to a large bowl. Toss with avocado oil, basil, oregano, thyme, and salt until evenly coated. Spread on the baking sheet and roast for 15–20 minutes.

Remove from oven, stir, then add cherry tomatoes. Roast another 10 minutes, or until everything is tender and lightly caramelized.

Cook the pasta. Meanwhile, boil spaghetti according to package directions. Reserve ½ cup of the pasta water, then drain and toss noodles with a drizzle of olive oil to prevent sticking.

Make the sauce. Return the pasta pot to medium heat. Add the Darë Roasted Garlic Wedge, black pepper, and 2 tablespoons of the reserved pasta water. Stir until the wedge melts into a smooth, creamy sauce, adding more water as needed.

Combine and serve. Add the cooked pasta back to the pot and toss until evenly coated. Warm for 1–2 minutes so the sauce thickens.

Plate the pasta with the roasted vegetables, fresh basil, and extra cracked pepper. Serve immediately.