• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Legally Healthy Blonde
  • Home
  • Recipes
    • Pasta Recipes
    • Instant Pot Recipes
    • Gluten-Free Recipes
    • Drinks
    • Soups
    • Salad Recipes
    • Sides & Appetizers
    • Sauces
    • Italian Meals
    • Asian Meals
    • Desserts
  • About Me
    • Buy my Digital Cookbook!
  • Work With Me
    • Private Catering
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Work With Me
    • Private Catering
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Italian Meals

    Vegan Ramen Cacio E Pepe

    Published: Jul 12, 2021 · Modified: Aug 14, 2021 by Emily · This post may contain affiliate links.

    Share This Recipe!

    610 shares
    Jump to Recipe Print Recipe

    This Ramen Cacio E Pepe is anything but traditional! Swap out spaghetti noodles for some instant ramen and you'll have the ultimate Asian-Italian fusion meal! This peppery noodle dish is not one to miss!

    photo of ramen cacao e pepe on a plate with a fork
    disclosure

    As a self-proclaimed pasta AND ramen aficionado, you can trust me when I say this is one of the best versions of cacio e pepe. Cacio e pepe is a traditional Roman dish that translates to "cheese and pepper." It is made by tossing pasta with fresh cracked black pepper and two cheeses, Pecorino Romano and Parmigiano-Reggiano.

    This version uses ramen noodles and their luscious starch to create an Asian-Italian fusion meal. Also, this version is vegan, so we use vegan parmesan in place of the Italian cheeses. If you are a dairy-consumer, feel free to use the regular cheeses! Cooking the noodles with the pepper in the Instant Pot causes the pepper to become even more intense and infused within the noodles!

    Why you'll love this recipe

    • Fun Asian-Italian Fusion - Asian food and Italian food are two of my favorite kinds! So why not put the two together?
    • So quick & easy - The cook time for this is only two minutes & the steps are all simple and straightforward!
    • Only five TOTAL ingredients! Cheese, pepper, a little butter, noodles, and salt!

    What you need for this recipe

    Ingredients & Substitutions:

    photo of ingredients with labels
    • Instant Ramen - Just the regular cheap instant ramen blocks. (Maruchan or Top Ramen is my favorite). Discard the seasoning packet (or save for other uses).
    • Black Pepper - I bought whole black peppercorns and ground them myself. However, you can buy it pre-ground. Try to get a coarsely ground version.
    • Vegan Parmesan - There are a few different brands of pre-shredded parmesan. Those will work fine. However, if you can find the block that you have to grate yourself, that is the best. I used VioLife.
    • Vegan Butter - I use Earth Balance, but any kind will work
    • Salt

    Equipment:

    • Instant Pot or Stove Pot
    • Microplane
    • Coffee/Spice Grinder or Mortar & Pestle

    How to make this recipe in the Instant Pot

    Step 1: Prepare

    If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife.

    photo of coarse ground pepper

    Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup.

    Step 2: Pressure Cook

    Turn the Instant Pot to 'sauté' and allow it to heat up.

    Add ½ tablespoon of ground pepper to the pot and toast it without using any oil or butter for about 1 minute.

    Then, place the block of instant ramen in and cover with 1 cup of water.

    Close the lid and set the valve to sealing. Pressure cook on HIGH for 2 minutes. Quick release the steam when the timer is done.

    Step 3: Finishing Touches

    Remove the lid from the Instant Pot and stir the noodles. There should be a bit of water still in the pot, but the noodles will absorb it.

    photo of ramen after pressure cooking

    Add vegan butter and vegan parmesan to the noodles and combine well.

    Season with salt to your liking and stir until the pasta has absorbed all of the peppery liquid.

    Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives.

    How to make this recipe on the stovetop

    Step 1: Prepare

    If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife.

    photo of whole peppercorns in the grinder

    Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup.

    Step 2: Cook

    Place a medium sized pot or pan on the stove and heat it to a medium-high heat.

    Add ½ tablespoon ground black pepper and toast for about 1 minute, stirring continuously.

    Add 1 cup of water to the pan or pot and bring it to a light boil. Add in the instant ramen block and simmer until noodles are cooked through. About 3 minutes.

    Step 3: Finishing Touches

    Simmer the noodles until the majority of liquid has been absorbed.

    Stir in the vegan butter and vegan parmesan until well combined.

    photo of cooked noodles with cheese added

    Season with salt and, if needed, more black pepper.

    Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives.

    finished photo of ramen on a plate with a fork

    Expert Tips

    • Feel free to add extra cheese or pepper if you like! If using the Instant Pot method, I would not recommend adding extra pepper until the end. The pressure cooking process makes the ½ tablespoon of pepper very intense.
    • To make it even creamier (albeit, less authentic) try adding some non-dairy milk or cream cheese!
    • Easily double or even triple this recipe. Multiply the ingredients by 2 or 3 (or more!) but don't change the cook time for the Instant Pot.
    • Add a little more Asian flavor by mixing in some white miso paste.

    Recipe FAQs

    Is there a vegan substitute for Parmesan cheese?

    Aside from using a vegan parmesan, miso paste or ground up cashews can work very well. For a sauce like this, I recommend boiling and blending the cashews to get a soft sauce.

    What does cacio e pepe mean in Italian?

    Cacio e pepe translates directly to "cheese and pepper"

    How long does vegan cacio e pepe ramen last?

    If you don't eat it all in one sitting like I did, it should last up to four days in the fridge in an air-tight container.

    If you enjoyed this recipe, you may also like:

    Creamy Miso Ramen Noodles

    Vegan Beef Ramen Noodle Stir Fry

    Vegan Portobello Steak Au Poivre

    Vegan Ramen Cacio E Pepe

    This Ramen Cacio E Pepe is anything but traditional! Swap out spaghetti noodles for some instant ramen and you'll have the ultimate Asian-Italian fusion meal! This peppery noodle dish is not one to miss!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American, Asian, Italian, Vegan
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 2 people
    Calories: 290kcal
    Author: Emily

    Equipment

    • Instant Pot/Pressure Cooker or Pot
    • Spice/Coffee Grinder or Mortar & Pestle
    • Microplane or Cheese Grater

    Ingredients

    • 1 block Packaged ramen noodles
    • ½ tablespoon Coarse ground black pepper
    • 1 cup Water
    • 1 tablespoon Vegan butter
    • ½ cup Vegan parmesan
    • ½ teaspoon Salt
    • pinch of Chopped chives

    Instructions

    Instant Pot Instructions

    • If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife. 
    • Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup. 
    • Turn the Instant Pot to 'sauté' and allow it to heat up. 
    • Add ½ tablespoon of ground pepper to the pot and toast it without using any oil or butter for about 1 minute. 
    • Then, place the block of instant ramen in and cover with 1 cup of water. 
    • Close the lid and set the valve to sealing. Pressure cook on HIGH for 2 minutes. Quick release the steam when the timer is done. 
    • Remove the lid from the Instant Pot and stir the noodles. There should be a bit of water still in the pot, but the noodles will absorb it. 
    • Add vegan butter and vegan parmesan to the noodles and combine well. 
    • Season with salt to your liking and stir until the pasta has absorbed all of the peppery liquid. 
    • Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives.

    Stovetop Instructions

    • If using whole peppercorns, measure out ½ tablespoon. Then, add them to a spice/coffee grinder or a mortar and pestle until they reach a coarse consistency. This can also be done with a sharp knife.
    • Additionally, if you are using a block of vegan parmesan, use the microplane or grater to grate a little over ½ cup.
    • Place a medium sized pot or pan on the stove and heat it to a medium-high heat. 
    • Add ½ tablespoon ground black pepper and toast for about 1 minute, stirring continuously. 
    • Add 1 cup of water to the pan or pot and bring it to a light boil. Add in the instant ramen block and simmer until noodles are cooked through. About 3 minutes. 
    • Simmer the noodles until the majority of liquid has been absorbed. 
    • Stir in the vegan butter and vegan parmesan until well combined. 
    • Season with salt and, if needed, more black pepper. 
    • Add to a plate or bowl and garnish with more parmesan and, optionally, chopped chives. 

    Notes

    Recipe copyright Legally Healthy Blonde. For educational or personal use only.
      • Feel free to add extra cheese or pepper if you like! If using the Instant Pot method, I would not recommend adding extra pepper until the end. The pressure cooking process makes the ½ tablespoon of pepper very intense.
      • To make it even creamier (albeit, less authentic) try adding some non-dairy milk or cream cheese!
      • Easily double or even triple this recipe. Multiply the ingredients by 2 or 3 (or more!) but don't change the cook time for the Instant Pot.
      • Add a little more Asian flavor by mixing in some white miso paste.
      • Nutrition Information is for 1 serving, which is ½ of this recipe. 
        • Calories: 290 cal
        • Total Fat: 15.5 grams
        • Total Carb: 32 grams
        • Protein: 4 grams

      Nutrition

      Calories: 290kcal
      Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

      More Italian Meals

      • Stanley Tucci's Spaghetti Alla Nerano (Pasta with Zucchini)
      • Lemon Caper Pasta (Vegan Option!)
      • Risotto al Limone (Lemony Risotto)
      • Risotto al Tartufo (Black Truffle Risotto)

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Welcome! I'm so glad you're here :)

      Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

      Learn more about me →

      Let's Be Friends!

      • Facebook
      • Instagram
      • Pinterest

      Seafood Recipes

      The Best Creamy Lobster Ravioli Sauce

      Fancy Lobster Pasta with Cream Sauce

      Healthy Fish Tacos (With Cod)

      Scallop Crudo with Mango Sauce

      hamachi in a plate.

      Easy Hamachi Crudo (Yellowtail Sashimi)

      salmon pasta on a pink plate.

      Penne al Salmone (with Fresh Salmon)

      Popular Recipes

      pasta in a bowl.

      Dirty Martini Pasta Recipe

      Creamy Vegan Miso Ramen Noodles

      Sourdough Stecca Bread (No Knead Baguette)

      Confit Garlic (Stovetop, Oven, & Instant Pot)

      Hibachi Fried Rice With Yum Yum Sauce

      Creamy Vegan Tuscan Pasta (Instant Pot)

      Buy My Digital Cookbook: Plant-Based Pasta

      plant-based pasta cover

      Footer

      ↑ back to top

      Legally Healthy Blonde

      Privacy Policy & Terms of Use

      About

      Contact

      Services

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2022 Legally Healthy Blonde

      • 501