Delicious, a little fancy, and deceptively simple to make, this vegan cacio e pepe is a frequent star in Chrissy Tracey’s weeknight meal rotation. While the pasta is good on its own, sautéed mixed mushrooms stirred into the pasta add a dose of veggies and some intrigue. If you don’t want to soak the cashews overnight, we’ve got you: Just cook them in boiling water until softened, about 20–25 minutes.
