[Vegan] Corn Cacio e Pepe
[Vegan] Corn Cacio e Pepe

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, [vegan] corn cacio e pepe. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

[Vegan] Corn Cacio e Pepe is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. [Vegan] Corn Cacio e Pepe is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook [vegan] corn cacio e pepe using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make [Vegan] Corn Cacio e Pepe:
  1. Make ready For the Corn Stock:
  2. Get 6 medium corncobs, husked
  3. Get 6 cups water
  4. Take 5 black peppercorns
  5. Make ready 2 bay leaves
  6. Prepare 1 thyme sprig
  7. Take For the Pasta:
  8. Make ready to taste Kosher salt,
  9. Prepare 1 pound dried spaghetti
  10. Make ready 1 tablespoon freshly cracked black pepper
  11. Make ready 1 1/2 cups corn stock
  12. Get 6 tablespoons vegan butter, cubed
  13. Take Reserved corn kernels
  14. Make ready 1 1/2 cups Folloq Your Heart Parmesan
Instructions to make [Vegan] Corn Cacio e Pepe:
  1. Make the corn stock: Slice off the kernels from the corncobs, reserving the kernels for later. Place the cobs in a medium saucepan with the remaining stock ingredients. Bring to a boil over high heat, then reduce the heat to medium and simmer until reduced to 1½ cups, 1 hour. Strain, discarding the solids.
  2. Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until very al dente, 6 minutes, then drain.
  3. Meanwhile, in a large, deep skillet, toast the pepper over medium heat until fragrant, 1 to 2 minutes. Add the corn stock, vegan butter and corn kernels, and bring to a simmer.
  4. Add the pasta to the pan and cook, stirring constantly, until the pasta is fully cooked and the sauce has reduced slightly, 3 to 4 minutes. Add the cheeses and continue to cook, stirring constantly, until the cheeses have melted and the pasta is fully coated in the sauce, 1 minute more. Divide between bowls and serve immediately.

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