225g frozen sweetcorn kernels
375ml low-fat or regular soy milk
2 tbsp. tahini (optional)
1 tbsp. onion granules
1 tsp. salt
450g egg-free fettuccini
White pepper (optional)
• Thaw the sweetcorn kernels. Place the sweetcorn, soy milk, tahini and seasonings in a blender or food processor and blend until completely smooth. (It may take several minutes to completely pulverise the sweetcorn.) Pour the blended mixture into a medium saucepan and warm over medium-low heat, stirring often.
• While the sauce is heating, cook the fettuccini in a large pot of boiling water until al dente. Drain well and return to the pot. Add the hot sauce and toss until the pasta is evenly coated. Serve immediately, topping each portion with pepper, if desired.