Inspired by one of my favorite dishes, Cacio e Pepe, this Creamy Black Pepper Bucatini is truly a showstopping dish. Bucatini noodles and buttery mushrooms are smothered in a creamy sauce infused with fresh ground pepper, roasted garlic, and zesty lemon! It’s simple enough for a weeknight meal, yet luxurious enough for a fancy date-night in! Every pasta lover’s dream!

Creamy Black pepper bucatini

This Creamy Black Pepper Bucatini is inspired by one of my favorite pasta dishes, Cacio e Pepe. Just like its original counterpart, this bucatini is rich and decadent – and with the simple addition of roasted garlic, funky miso paste, and zesty lemon, it’s truly ✨elevated✨. Think of it as the cool, older cousin who’s visiting over summer break, and everyone wants to know who they are ????

Grab a drink and let’s get to cooking the best Creamy Black Pepper Bucatini!

Creamy Black Pepper Bucatini: the pantry pasta of your dreams

If you’ve got a generally well stocked pantry and fridge – oil, salt, pepper, garlic, vegan butter, lemons, onion, and dried pasta – you’re more than halfway to making this delicious bowl of noods! In addition to the basics, there are a few more ingredients you need to make this dish:

• mushrooms

• vegan-friendly dry white cooking wine 

• raw cashews

• white or yellow miso paste 

• nutritional yeast

• optional flaky salt and vegan parmesan shreds

how to make Creamy Black Pepper Bucatini

I never met a bowl of noodles I didn’t love – especially one that comes together so easily! Here’s how to make this dreamy bowl of noods in just five easy steps:

1. roast the garlic:

Heat the oven to 400°F. Cut off the garlic head to expose the top of the cloves. Sprinkle with a bit of kosher salt and oil. Wrap the garlic loosely with foil and roast until soft and golden brown.

2. cook the noodles:

About 20 minutes before the garlic is done roasting, cook the noodles until al dente according to package directions in a large pot of boiling salted water. Before draining, reserve 3 cups of the starchy pasta water. Drain, but don’t rinse, and set aside.

3. caramelize the mushrooms:

Melt the butter and saute the mushrooms and onion with the white wine. Once the wine has evaporated, add the fresh ground black pepper and red pepper flakes (if using) to the skillet, and continue to sauté the mushrooms until they become slightly caramelized.

4. sauce and toss:

Blend the cashews with reserved pasta water, miso paste, nutritional yeast, and the roasted garlic cloves. Pulse until smooth and transfer the sauce to the skillet with the mushrooms. Toss with the lemon juice and zest until well combined.

5. enjoy!

Taste and adjust seasonings, adding salt to your liking. Serve immediately with flaky salt (if using) and vegan parmesan and enjoy!

tools you need:

• Mortar and pestle
• Pasta pot
• Large saute pan
• High-powered blender

more creamy, dreamy pasta recipes you NEED to try!

• Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs
• Chorizo Bolognese
• Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs
• Parmesan Crusted Chick’n Pasta
• Chick’n Tequila Lime Pasta

Creamy pasta ftw!

Whether you’re making this Creamy Black Pepper Bucatini for an easy weeknight meal or a fancy date-night in, it’s sure to be the crowning glory go the evening! If you make it, snap a photo or video, and show me your noods by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!

Til next time! XO!

Creamy Black Pepper Bucatini

Ashley

Inspired by one of my favorite dishes, Cacio e Pepe, this Creamy Black Pepper Bucatini is truly a showstopping dish. Bucatini noodles and buttery mushrooms are smothered in a creamy sauce infused with fresh ground pepper, roasted garlic, and lots of fresh lemon! It’s simple enough for a weeknight meal, yet luxurious enough for a fancy dinner party! Every pasta lover’s dream!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Vegan

Cuisine Pasta

Servings 4 -6

Ingredients

  

1x2x3x

• • 2 large heads of garlic
• • Kosher salt to taste
• • 1 tablespoon + 1 teaspoon avocado oil divided
• • 1-pound bucatini noodles or any long, thick noodles of choice
• • 2 tablespoons vegan butter
• • 12 ounces cremini mushrooms thinly sliced
• • 1 cup onion diced (about 1 small onion)
• • 1 cup vegan-friendly dry white cooking wine such as Pinot Grigio or Sauvignon Blanc (*see recipe notes #1)
• • 1 ½ tablespoons whole peppercorns
• • ¼ teaspoon red pepper flakes optional
• • 1 ¼ cups raw cashews *see recipe notes #2 and #3
• • 3 tablespoons white or yellow miso paste
• • ½ cup nutritional yeast
• • The zest of 1 large lemon plus its juice
• • Flaky salt for garnish, optional
• • Vegan parmesan for garnish

Instructions

 

• Heat the oven to 400°F. Cut off about ¼ - inch of the garlic head to expose the top of the cloves. Place the head on a piece of foil cut side up. Sprinkle with a bit of kosher salt and drizzle on a teaspoon of oil. Wrap the garlic loosely with foil and roast on the middle rack of the oven until soft and golden brown, 40 to 45 minutes.
• About 20 minutes before the garlic is done roasting, cook the noodles until al dente according to package directions in a large pot of boiling salted water. Before draining, reserve 3 cups of the starchy pasta water. Drain, but don’t rinse, and set aside.
• Meanwhile, melt the butter in a large sauté pan over medium-high heat. Once the butter is melted, add the mushrooms and onion, and sauté, sttiring often, until the onion is translucent, 3 to 4 minutes. Pour in the wine and bring to a simmer. Continue to cook, stirring often, until mostly all the wine has evaporated, 6 to 8 minutes.
• Using the flat side of a knife or a mortar and pestle, crush the peppercorns. Alternatively, you can use a pepper grinder on the coarse setting. Add the fresh ground black pepper and red pepper flakes (if using) to the skillet, along with the remaining tablespoon of avocado oil and continue to sauté while stirring, until the mushrooms become slightly caramelized, another 5 to 6 minutes.
• For the sauce, place the cashews in a high-powered blender with 2 cups of reserved pasta water. Add the miso paste, nutritional yeast, and squeeze in the roasted garlic cloves. Pulse until smooth and transfer the sauce to the skillet with the mushrooms. If the sauce seems too thick, add more pasta water ¼ cup at a time until you reach your desired consistency. Reduce the heat to low and add the pasta noodles, tossing well to ensure they’re coated in the sauce. Pour in fresh lemon zest and juice, tossing once more. Taste and adjust seasonings, adding salt to your liking. Serve immediately with flaky salt (if using) and vegan parmesan and enjoy!

Notes

1. If you don't want to cook with wine, you can sub out equal portions of vegetable broth or vegan chicken broth
2. I have a high-powered blender, which is why my directions do not call to soak the cashews. If you are not using a high-powered blender, simply soak the cashews in boiling hot water while the garlic is roasting. Drain and prepare according to the directions.
3. If you have an allergy to nuts, you can substitute the cashews for 1 cup tahini or sunflower seed butter. Keep in mind this might alter the taste, as sesame seeds (the base of tahini) and sunflower seeds have a different flavor profile from cashews.

Tried this recipe?Let us know how it was!