Cacio e Pepe Pasta with Spinach and Peas

Cacio e Pepe is a beloved classic. It's simple, satisfying, and full of flavor with just a few ingredients. This version keeps the essence of the original while adding nourishing touches like fresh spinach and peas. It's comfort food with a bit of green.

Perfect for weeknights or anytime you want something cozy and quick, this plant-forward pasta is ready in under 30 minutes. No complicated steps, just a creamy, peppery sauce that beautifully coats each noodle.

You definitely don't need to add veggies to every meal-classic Cacio e Pepe is perfectly satisfying on its own. That said, one of my favorite gentle nutrition principles is "nutrition by addition." In this case, spinach and peas bring a little color, texture, and fiber to the plate, while still keeping the creamy, peppery comfort of the original Roman dish.

This recipe is a perfect example of how you can honor satisfaction and nourishment. There's no need to "sneak" veggies in. When we release food rules, we can choose foods that feel good for both body and mind. This is the heart of gentle nutrition.

Ingredients

• Pasta - Use your favorite long noodle (spaghetti, linguine, or bucatini all work well).
• Cheese - Pecorino Romano is traditional, but Parmesan can be subbed if that's what you have.
• Spinach + Peas - A quick, simple way to add fiber and vibrant color. Frozen peas work great.
• Black Pepper - Freshly cracked is key-it's the star here!

Whether you keep it classic or add a handful of greens, this Cacio e Pepe is a cozy, satisfying dish that proves simplicity can still feel nourishing. I love that it's quick to prepare but doesn't skimp on flavor or comfort.

If you're experimenting with gentle nutrition, this is a great place to start: a familiar favorite, with a little extra fiber and color for good measure.

📖 Recipe

Cacio e Pepe Pasta with Spinach and Peas

Stephanie McKercher, RDN

This veggie-forward twist on classic Cacio e Pepe includes spinach and green peas for added fiber and plant-based nutrients. It's a simple, comforting pasta recipe that comes together in under 30 minutes and is perfect for weeknight dinners or cozy weekends at home.

No ratings yet

Print Recipe Save Recipe Saved! Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course dinner, lunch

Cuisine Italian, Mediterranean, vegetarian

Servings 4 people

Ingredients

  

1x2x3x

Pasta:

• Salt
• 8 ounces bucatini pasta or long pasta of choice
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic (3 large cloves)
• 1 teaspoon freshly cracked black pepper (see note)
• 4 cups baby spinach
• 1 cup frozen green peas
• 1 cup freshly grated vegetarian pecorino romano cheese (see note)
• ¼ cup freshly grated vegetarian parmesan cheese

Optional garnish:

• Grated vegetarian pecorino or parmesan cheese
• Freshly cracked black pepper

Instructions

 

• Bring a pot of salted water to a boil. Stir in bucatini pasta and cook 6 minutes, or until 2 minutes before al dente according to package instructions. Reserve 1 cup of pasta cooking water, drain the pasta, and set aside.
• Stir olive oil, garlic, and black pepper in a skillet over medium heat. Stir in cooked pasta, baby spinach, frozen green peas, and ¾ cup of the pasta cooking water. Cook 2 minutes, or until pasta is al dente. Add pecorino romano and parmesan cheese and stir until pasta is coated in sauce. If it seems too dry, gradually stir in more pasta cooking water as needed.
• Transfer to pasta bowls and garnish with additional grated cheese and cracked black pepper if desired.

Notes

Many parmesan and pecorino romano cheeses are made with animal-derived rennet. Choose vegetarian parmesan and pecorino romano cheeses, which are made with plant-derived rennet, if this is important to you. If romano cheese isn't available, substitute with additional grated parmesan. You can also use all parmesan cheese to give the dish a less sharp, milder flavor.

 

Use ½ teaspoon black pepper (instead of a full teaspoon) for a milder flavor if desired.

 

Recipe adapted from Bon Appétit.

Did you try this recipe?Please consider Leaving a Review!

Share this post: