1 1/2 cups frozen corn kernels
1 1/2 cups soy milk
1 Tbsp. onion granules
1 tsp. salt
1 lb. fettuccini (or other pasta)
2 Tbsp. tahini (optional)
• Thaw corn kernels.
• Place the corn, soy milk, tahini, and seasoning in a blender and process until completely smooth. (It may take several minutes to completely pulverize the corn.)
• 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 evenly coated.
• Serve immediately, topping each portion with pepper, if desired.