Kelp Noodle Cacio E Pepe

Written by Kajsa IngelssonJune 11, 2019

Since last week’s Q&A with Matthew Kenny last week got so much love, I want to share my favorite recipe of his with you all today.

This recipe is amazing in every way; healthy, smooth, fresh and the olives brings a tad of salty crisp to the whole affair.

Kelp Noodles Cacio E Pepe

Serves 2, about 15 min cooking time but it got some preparation in the recipe

Kelp Noodles

1⁄2 bag kelp noodles

1 teaspoon baking soda

1 teaspoon lemon juice

1 tablespoon olive oil

1 tablespoon agave nectar

Black Pepper Cream

1 cup (2,5 dl) cashews, soaked

3⁄4 cup (1 dl) filtered water

1⁄2 tablespoon black peppercorns

4 tablespoons lemon juice

1 tablespoon nutritional yeast

1 teaspoon sea salt

Crispy Olives 

1 cup (2,5 dl) pitted whole black olives 


Pea tendrils

Fresh snap peas 

Make it come together like;

First; Kelp Noodles

Thoroughly rinse kelp noodles and place into a large bowl. Add warm water and baking soda and soak for 15 minutes. Drain and rinse well.

Combine lemon juice, tamari, oil, and agave nectar and stir into noodles. Allow to marinate for at least 1 hour or as long as overnight.

Using scissors, cut into small pieces before serving.

Then; Black Pepper Cream

Using a high-speed blender, blend all ingredients until smooth. Taste and adjust flavor, if needed.

Add; Crispy Olives

Place olives on dehydrator tray and dehydrate at 115 degrees for 8–12 hours or until crispy. Place dried olives in a food processor and pulse until olives become crumbly.

Lastly; Make it pretty;

Toss Kelp Noodles with the Black Pepper Cream.

Using about 1 cup per serving, place nicely in serving bowls.

Garnish with a teaspoon of Crispy Olives sprinkled on top and a few pea tendrils stuck into the noodles so they stay standing.