Recipe: Appetizing [Vegan] Corn Cacio e Pepe

[Vegan] Corn Cacio e Pepe.

You can have [Vegan] Corn Cacio e Pepe using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of [Vegan] Corn Cacio e Pepe

1. It’s of For the Corn Stock:.
2. It’s 6 of medium corncobs, husked.
3. You need 6 cups of water.
4. You need 5 of black peppercorns.
5. You need 2 of bay leaves.
6. Prepare 1 of thyme sprig.
7. It’s of For the Pasta:.
8. You need to taste of Kosher salt,.
9. You need 1 pound of dried spaghetti.
10. You need 1 tablespoon of freshly cracked black pepper.
11. You need 1 1/2 cups of corn stock.
12. You need 6 tablespoons of vegan butter, cubed.
13. You need of Reserved corn kernels.
14. It’s 1 1/2 cups of Folloq Your Heart Parmesan.

[Vegan] Corn Cacio e Pepe step by step

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..