- Preheat oven to 375°F. In a large pot, add 4 quarts water and 1-2 tablespoons salt and bring to boil. Cook pasta according to package directions. Reserve 1 ½ cups pasta water and drain pasta.
- Meanwhile, in a small bowl combine butter, garlic, salt and pepper. Slice baguette in half lengthwise and generously butter both sides. Wrap tightly in foil and place directly onto oven rack. Bake 20 minutes, until butter has completely melted and bread is toasted.
- In a skillet over medium-low heat, add oil and plant-based crab cakes and cook 6 minutes. Flip and cook another 5-6 minutes, or until golden brown and internal temperature reaches 165°F.
- To make the sauce, in a large deep-sided pan over medium heat, add reserved pasta water, butter, ¼ teaspoon salt and 1 teaspoon pepper and bring to a boil. Add parmesan and whisk together. Allow to thicken for 2-3 minutes.
- Top each crab cake with about a tablespoon of parmesan, a spoonful of marinara sauce on top of that and ¼ slice of vegan mozzarella.
- Add a couple splashes of water to the pan and cover for about 30 seconds until cheese is melted.
- To the pan with the sauce add cooked pasta, a pinch of salt and ½ teaspoon pepper and toss to coat.
- Remove garlic bread from oven and slice.
- To serve, plate pasta, crab cakes and garlic bread and garnish with parsley.
Crab Cake Parmesan with Cacio e Pepe Pasta
- Preparation15 minutes
- Cook Time 20 minutes
- Serves 2
INgredients
Pasta
- 1 pound dried spaghetti noodles
- 1-2 tablespoons fine sea salt
Garlic Bread
- ½ cup plant-based butter
- 3 cloves garlic, minced
- Salt and pepper, to taste
- ½ baguette
- 2 tablespoons olive oil
- 1 package Good Catch® Plant-Based Breaded Crab Cakes
- ¼ cup plant-based parmesan
- ½ cup marinara sauce
- 1 slice plant-based mozzarella, quartered
- Flat-leaf parsley, for garnish
Cacio e Pepe Sauce
- 1 ½ cups reserved pasta water
- ½ cup plant-based butter
- ¼ teaspoon fine sea salt, plus pinch
- 1 ½ teaspoon ground black pepper, divided
- ¼ cup plant-based parmesan
Instructions
- Preheat oven to 375°F. In a large pot, add 4 quarts water and 1-2 tablespoons salt and bring to boil. Cook pasta according to package directions. Reserve 1 ½ cups pasta water and drain pasta.
- Meanwhile, in a small bowl combine butter, garlic, salt and pepper. Slice baguette in half lengthwise and generously butter both sides. Wrap tightly in foil and place directly onto oven rack. Bake 20 minutes, until butter has completely melted and bread is toasted.
- In a skillet over medium-low heat, add oil and plant-based crab cakes and cook 6 minutes. Flip and cook another 5-6 minutes, or until golden brown and internal temperature reaches 165°F.
- To make the sauce, in a large deep-sided pan over medium heat, add reserved pasta water, butter, ¼ teaspoon salt and 1 teaspoon pepper and bring to a boil. Add parmesan and whisk together. Allow to thicken for 2-3 minutes.
- Top each crab cake with about a tablespoon of parmesan, a spoonful of marinara sauce on top of that and ¼ slice of vegan mozzarella.
- Add a couple splashes of water to the pan and cover for about 30 seconds until cheese is melted.
- To the pan with the sauce add cooked pasta, a pinch of salt and ½ teaspoon pepper and toss to coat.
- Remove garlic bread from oven and slice.
- To serve, plate pasta, crab cakes and garlic bread and garnish with parsley.
