Simple Way to Prepare Favorite [Vegan] Corn Cacio e Pepe

[Vegan] Corn Cacio e Pepe.

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, [vegan] corn cacio e pepe. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

[Vegan] Corn Cacio e Pepe is one of the most well liked of recent trending foods on earth. It's simple, it is fast, it tastes delicious. It is appreciated by millions every day. [Vegan] Corn Cacio e Pepe is something that I have loved my entire life. They're fine and they look fantastic.

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

The ingredients needed to make [Vegan] Corn Cacio e Pepe:

1. {Take of For the Corn Stock:.
2. {Get 6 of medium corncobs, husked.
3. {Prepare 6 cups of water.
4. {Make ready 5 of black peppercorns.
5. {Make ready 2 of bay leaves.
6. {Prepare 1 of thyme sprig.
7. {Prepare of For the Pasta:.
8. {Make ready to taste of Kosher salt,.
9. {Get 1 pound of dried spaghetti.
10. {Prepare 1 tablespoon of freshly cracked black pepper.
11. {Make ready 1 1/2 cups of corn stock.
12. {Get 6 tablespoons of vegan butter, cubed.
13. {Make ready of Reserved corn kernels.
14. {Prepare 1 1/2 cups of 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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