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[Vegan] Corn Cacio e Pepe
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A picture of [Vegan] Corn Cacio e Pepe.

[Vegan] Corn Cacio e Pepe

Fiona Ó Ruairc
Fiona Ó Ruairc @cook_9036643

[Vegan] Corn Cacio e Pepe

Fiona Ó Ruairc
Fiona Ó Ruairc @cook_9036643
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Ingredients

1 h 10 m
4-6 servings
  1. For the Corn Stock:
  2. 6medium corncobs, husked
  3. 6 cupswater
  4. 5black peppercorns
  5. 2bay leaves
  6. 1thyme sprig
  7. For the Pasta:
  8. to tasteKosher salt,
  9. 1 pounddried spaghetti
  10. 1 tablespoonfreshly cracked black pepper
  11. 1 1/2 cupscorn stock
  12. 6 tablespoonsvegan butter, cubed
  13. Reserved corn kernels
  14. 1 1/2 cupsFolloq Your Heart Parmesan
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Steps

1 h 10 m
  1. 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. 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. 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. 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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Fiona Ó Ruairc
Fiona Ó Ruairc @cook_9036643
on August 12, 2017 11:16
Follow me on Instagram for daily recipes ➡ @theherbivoredhead
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