Creamy Pasta from Canned Sweetcorn | Plant-Based Cacio e Pepe Recipe

Make the pasta dough by mixing 120g of flour and 120g of bulgur, or use 240g of regular flour instead.

Add 120g of warm water to the flour mixture and knead to form a dough.

Let the dough rest for 5 minutes.

For the corn sauce, blend 250g of sweet corn, 5 tablespoons of nutritional yeast, and 1/2 tablespoon of vegetable stock until smooth.

In a skillet, add olive oil and the corn sauce, then stir in black pepper and lemon juice.

Cook the 'pici' pasta in boiling salted water for 3-5 minutes.

Combine the cooked pasta with the corn sauce.

Equipment Needed

Dietary

Allergens