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This Vegan Black Pepper Parmesan Spaghetti (or Cacio e Pepe) is a one pot meal that is creamy, comforting and simple. Ready in 20 minutes | ThisSavoryVegan.com
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5 from 3 votes

Vegan Black Pepper Parmesan Spaghetti

Course Main Course
Cuisine Italian
Keyword creamy pasta, dinner, one pot, pasta, quick dinner, vegan parm
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 334kcal



  • 8 ounces spaghetti dry
  • ¼ cup vegan butter
  • 4 cloves garlic diced
  • ½ tablespoon black pepper or to taste
  • salt to taste
  • cup vegan parmesan plus more for topping
  • 1 cup reserved pasta water
  • parsley chopped, for serving


  • Bring a large pot of water to a boil and add pasta. Cook until al dente. Drain pasta, making sure to reserve 1 cup of the water.
  • Return the pot back to the stove over medium heat. Add the butter and garlic and cook for 1 minute, stirring frequently. Add pasta, pepper, salt and parmesan to the pot. Slowly add pasta water and toss until the ingredients are combined and the sauce forms - it will take a couple minutes. Taste and adjust seasonings.
  • Serve pasta with chopped parsley and additional parmesan.


Calories: 334kcal | Carbohydrates: 45g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 241mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Iron: 1mg