Hi, I am Marie. Today, I’m gonna show you how to prepare [vegan] corn cacio e pepe recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

[Vegan] Corn Cacio e Pepe Recipe

[Vegan] Corn Cacio e Pepe is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. [Vegan] Corn Cacio e Pepe is something which I’ve loved my whole life. They are fine and they look fantastic.

To bewith this particular recipe, we have to first 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. Get For the Corn Stock:
2. Prepare 6 medium corncobs, husked
3. Prepare 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. Get 1 tablespoon freshly cracked black pepper
11. Make ready 1 1/2 cups corn stock
12. Prepare 6 tablespoons vegan butter, cubed
13. Get Reserved corn kernels
14. Make ready 1 1/2 cups Folloq Your Heart Parmesan

Steps 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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