In a pot of boiling, salted water (slightly under sea water salty), cook the pasta al dente. Be sure to reserve the pasta water for cooking after draining the pasta.
While the pasta is cooking, start preparing the sauce. Heat a stainless steel pan to medium heat. Add the coarsely ground fresh black pepper and toast slightly for a minute.
Start the cooking process by adding about 1/2 cup reserved pasta water and simmer for 1-2 minutes.
Add 2 tbsp olive oil and 2 tbsp butter and bring everything to a simmer.
Reduce the heat and add the pasta.
Add vegan parmesan. Toss the pasta until the cheese melts and the sauce coats the pasta. Feel free to add more of the reserved pasta water if the sauce feels too dry (I usually end up having to add more pasta water).
Serve immediately while hot!
Gluten-free Option- use quinoa or brown rice pasta, or cooked spaghetti squash