Recipe: Corn Carbonara Sauce (using pureed corn, vegan)

CORN CARBONARA

"Carbonara is traditionally made with egg, bacon, and a lot of cheese. So how do you make it vegan? Well, this recipe is kind of amazing. There is no dairy, no cashew cream, no tofu, no nothing! But somehow it gets so creamy. The trick is simply pureed corn for an ultra-saucy summer pasta carbonara."



1 pound spaghetti*
4 cups (about 1 pound) frozen sweet yellow corn
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons pure maple syrup
2 teaspoons sea salt
1/4 teaspoon ground cayenne pepper
1/4 cup water, plus more as needed
2 tablespoons lemon juice
TOPPINGS:
Freshly ground black pepper; chopped fresh basil; halved cherry tomatoes

Bring a large pot of heavily salted water to a boil over medium-high heat. Add the pasta and cook to al dente according to the package directions. Just before draining it, add 1 cup of the corn to the pot and let thaw for about 30 seconds. Drain the pasta and corn and return both to the pot, off the heat.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened. Add the garlic, the remaining 3 cups of corn, the maple syrup, salt, and cayenne and cook for about 3 minutes, until heated through. Transfer the mixture to a blender or food processor. Add the water and lemon juice and blend on high speed for about 2 minutes, until very smooth.

Add the sauce to the pot with the pasta and corn and toss to coat. If the sauce gets too thick, add water, 1 tablespoon at a time, until the desired consistency is reached. Taste and adjust the seasoning.

Portion onto plates and top with black pepper, basil, and cherry tomatoes. Serve immediately.

*MAKE IT GLUTEN-FREE: Use gluten-free pasta.

Makes 4-6 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Chloe Flavor: Saucy, Crispy, Spicy, Vegan by Chloe Coscarelli