Step-by-Step Guide to Make Ultimate [Vegan] Corn Cacio e Pepe

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, [vegan] corn cacio e pepe. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

[Vegan] Corn Cacio e Pepe is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. [Vegan] Corn Cacio e Pepe is something that I have loved my entire life.

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