A vegan take on the classic Cacio e Pepe featuring Barilla Collezione penne, fresh herbs, lemon, olive oil, and nutritional yeast for a cheesy flavor. This recipe was requested by followers and offers a restaurant-quality pasta experience at home.
Cook Barilla Collezione penne as directed on the package. In a large bowl, combine the cooked pasta and half of the freshly chopped herbs (parsley and mint). Add the lemon juice, lemon zest, and extra virgin olive oil, then mix well. Season with sea salt to taste and lots of freshly cracked black pepper. Stir in the nutritional yeast. Plate the pasta and top with the remaining fresh herbs.
