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La Mia Cacio e Pepe - vegan chef Davide Leo

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
25K views๐Ÿ‘ 1.5K
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Davide Leo

Recipe Information

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Video-Specific Recipe

Vegan Mushroom Artichoke Pasta

ItalianITmain
30 min
medium
4 servings
Servings4
400gr di Spaghettoni quadrati
30gr di Mandorle spelate
40gr di Noci di Macadamia
40gr di Farina di Lupino
Pepe nero macinato grosso
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1

Cook the spaghettoni quadrati in salted water until al dente.

2

In a pan, combine the cooked pasta with ground black pepper and the lupin flour, stirring to create a creamy sauce.

3

Add the chopped almonds and macadamia nuts to the pasta and mix well.

Spice Level:

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Dietary

vegan
Local Name: Pasta Vegan con Funghi e Carciofi

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