This is a vegan recipe from Peta...You want to serve this warm right after cooking it if you have guests, b/c the sauce is very starchy and will sort of gum up after it starts to cool. That is not to say it's not good that way, too. It does not look as pretty, but I have been known to eat this cold right out of the fridge.
1 can corn kernels
1.5 c. soy milk
2 T. tahini (Tahini is to sesame seeds what peanut butter is to peanuts.)
1 T. onion, chopped (or dried onion granules)
1 t. salt
1 lb. pasta
freshly ground black pepper
fresh parsley, chopped, or dried parsley (optional)
Put the corn, soy milk, tahini, onion, and salt 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. Stir often.
While the sauce is heating, cook the pasta according to package directions. Add the hot sauce to the pasta, and toss until evenly coated. Serve immediately, topping each portion with freshly ground black pepper and parsley (if you're using it). SO YUM!