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

Before you jump to [Vegan] Corn Cacio e Pepe recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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We hope you got insight from reading it, now let’s go back to [vegan] corn cacio e pepe recipe. You can cook [vegan] corn cacio e pepe using 14 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook [Vegan] Corn Cacio e Pepe:
  1. Prepare For the Corn Stock:
  2. Take 6 medium corncobs, husked
  3. Get 6 cups water
  4. Get 5 black peppercorns
  5. Get 2 bay leaves
  6. Get 1 thyme sprig
  7. You need For the Pasta:
  8. Get to taste Kosher salt,
  9. Prepare 1 pound dried spaghetti
  10. Take 1 tablespoon freshly cracked black pepper
  11. Use 1 1/2 cups corn stock
  12. Prepare 6 tablespoons vegan butter, cubed
  13. Provide Reserved corn kernels
  14. Prepare 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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