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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 Foods That Can Make You Happy.

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Green tea is truly great for your mood. You were sure it had to be mentioned in this article, right? Green tea is loaded with an amino acid called L-theanine. Studies have shown that this amino acid basically stimulates brain waves. This helps sharpen your mental energy while simultaneously making the rest of your body more relaxed. You probably already knew it is not difficult to be healthy when you drink green tea. Now you are aware that green tea can help improve your mood too!

As you can see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Test out these suggestions instead!

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 do that.

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