This dish is inspired by Chef Matthew Kenney’s delicious Kelp Noodle Cacio e Pepe. Cacio e Pepe is a classic Italian sauce traditionally made with Parmesan cheese and pepper that Chef Kenney recreates with cashews. I’ve substituted zucchini and pine nuts to make an unbelievably delicious low-FODMAP cream sauce that tastes garlicky, cheesy, and utterly craveable. Topped with beta glucan–rich, crispy, fried oyster mushrooms,itis a mealt hat will make you want to invite people over to share.

Zucchini Cacio e Pepe [Vegan]

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  • 1 package (12 ounces/340 g) gluten-free pasta
  • 1/4 cup (60 mL) pine nuts
  • 5 tablespoons (75 mL) avocado oil, divided
  • 1 1/3cups (325 mL) peeled and chopped zucchini (about 1 medium zucchini)
  • 3/4 teaspoon (3 mL) salt, divided, plus more for seasoning
  • 1/2 teaspoon (2 mL) freshly cracked black pepper, plus more for seasoning
  • 2 teaspoons (10 mL) nutritional yeast
  • 1 pound (450 g) oyster mushrooms, trimmed and separated
  • 1 tablespoon (15 mL) fresh thyme leaves


  1. Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain in a colander, reserving at least ¼ cup (60 mL) of the cooking liquid. Rinse the pasta under cool running water. Return the pasta to the pot off the heat.
  2. Heat a medium skillet over medium heat. When hot, reduce the heat to medium-low and add the pine nuts. Toast, stirring often, until the pine nuts are fragrant and golden, 2 to 3 minutes. Transfer the pine nuts to a small food processor (or bullet blender).
  3. In the same skillet, heat 1 tablespoon (15 mL) of the avocado oil over medium heat. Add the zucchini and cook, stirring occasionally, until softened, 6 to 7 minutes. If the zucchini is browning too quickly, reduce the heat to medium-low. You want the zucchini soft and golden, not crispy and brown. Season with 1/4 teaspoon (1 mL) of the salt and some pepper. Transfer the zucchini into the food processor with the pine nuts. Wipe the pan clean.
  4. To the food processor, add 2 tablespoons (30 mL) of the avocado oil, nutritional yeast, the remaining ½ teaspoon (2 mL) salt, and the pepper. Blend until smooth. It will be very thick at this point. Set aside.
  5. In the same skillet, heat the remaining 2 tablespoons (30 mL) avocado oil over medium-high heat. Add the mushrooms and fry, shaking the pan occasionally so they don’t stick, until golden brown and almost crisp on one side, about 4 minutes. Turn the mushrooms over and fry for 2 minutes more until golden brown. Sprinkle with a generous pinch of salt, more pepper, and the thyme.
  6. Add 2 tablespoons (30 mL) of the reserved pasta cooking liquid to the sauce. Mix together to loosen up the sauce. (I like to blend with an immersion blender.) Toss the sauce with the pasta. If the sauce looks too thick, add more pasta cooking liquid, 1 tablespoon (15 mL) at a time, tossing after each addition, until the sauce coats the pasta well but is not runny. To serve, divide the pasta among shallow bowls and top with the mushrooms.


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