Whole Wheat Cacio e Pepe with Roasted Vegetables
By Sammi Brondo — July 29, 2024
I love pasta as an easy lunch or dinner idea. There are so many different things you can do with it: add different sauces, mix in various veggies, try different pasta shapes, etc. This Whole Wheat Cacio e Pepe was something new I wanted to try – and I was super happy with how it turned out.
I think that not many people realize how nutritious whole wheat pasta is. It’s a whole grain and a great source of fiber. One 2/3 cup serving has an entire 6 grams of fiber. What most people especially don’t realize though is that whole wheat pasta is also a good source of protein. That same 2/3 cup serving also has 6 grams of protein. It’s a great plant-based protein source.
Plus, when it comes to ingredients, most whole wheat pastas are just made with one simple ingredient: whole wheat durum flour. It’s as simple and nutritious at it comes, and so easy to make.
Cacio e Pepe is traditionally pasta with pepper, parmesan and butter. To make this healthy version, I simply swapped the butter for olive oil and added in a bunch of roasted veggies. Adding the veggies makes this meal even heartier and more balanced. And, in my opinion, gives it a lot more flavor too.
Notes
- Use any shape pasta you like. I think cacio e pepe is most often served as spaghetti. I like a thicker noodle, so I used penne rigate. Any shape will work!
- For the roasted veggies, since I made this in the winter, I used broccoli, Brussels sprouts and carrots. During summertime, seasonal summer veggies like roasted zucchini and summer squash would also taste really good with this.
- Make sure to chop the veggies into small, 1-inch pieces. You want them to mix in well with the pasta and be easy to eat with just a fork.
- To make this recipe vegan or dairy free, try swapping the parmesan cheese for nutritional yeast.
- Store leftovers in an airtight container in the refrigerator for 2-3 days. This meal reheats pretty well in the microwave!
Ingredients
- 1 head broccoli
- 3-4 medium carrots
- 1 lb Brussels sprouts
- 4 tablespoons olive oil divided
- 1 lb whole wheat pasta any shape
- 3 teaspoons ground black pepper
- 1/4 cup grated Parmesan cheese
- Salt & pepper to taste for veggies
Instructions
- Preheat oven to 400 F.
- Roughly chop broccoli. Peel carrots and slice. Trim end from Brussels sprouts and slice in half.
- Drizzle veggies with 2 tablespoons of olive oil, salt and pepper. Roast in preheated oven for 30-35 minutes, until soft and lightly browned.
- While veggies are roasted, boil water and cook pasta per package directions.
- While pasta is cooking, prepare sauce. Add remaining 2 tablespoons of olive oil to a large pan over medium high heat. Add the 3 teaspoons of black pepper and stir. Add a few spoonfuls of liquid from boiling pasta.
- When pasta is done cooking, add to pan with sauce, adding some of the liquid with it. Mix in roasted veggies and top with grated parmesan.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
