Name: Oat Milk Fettuccine Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 tbsp vegan butter; 2 tbsp all purpose flour; 2 cups vegetable stock; 2 cups unsweetened oat milk; 2 tsp garlic powder; 3 tbsp nutritional yeast; 1 tsp kosher salt; ½ tsp black pepper; 1 lb fettuccine pasta; 2 tbsp for serving, chopped Fresh Parsley; 1 tbsp for serving red pepper flakes

How To Make Oat Milk Fettuccine

Craving for something Italian? This oat milk fettuccine recipe is vegan, dairy-free, and can be made in no time. Way to put healthy and yummy together!

Preparation: 5 minutes

Cooking: 25 minutes

Total: 30 minutes

Serves:

Ingredients

1tbspolive oil
1tbspvegan butter
2tbspall purpose flour
2cupsvegetable stock
2cupsunsweetened oat milk
2tspgarlic powder
3tbspnutritional yeast
1tspkosher salt
½tspblack pepper
1lbfettuccine pasta
2tbspfresh parsley,for serving, chopped
1tbspred pepper flakes,for serving

Instructions

Melt the olive oil and butter together in a large pan over medium heat. Add the flour and toast, stirring frequently for 1 to 2 minutes, or until golden.
Add the vegetable stock, oat milk, garlic powder, nutritional yeast, salt, and pepper. Bring to a boil.
Once the sauce is boiling, add the fettuccine. Stir to combine, then cook for 10 to 12 minutes until the pasta is al dente.
Reduce the heat to low, cover, and simmer until the sauce is thickened, about 10 minutes more.
Divide the pasta between serving bowls and top with the parsley and red pepper flakes.
Enjoy!

Nutrition

Calories: 612.65kcal
Fat: 12.97g
Saturated Fat: 6.27g
Trans Fat: 0.01g
Monounsaturated Fat: 3.70g
Polyunsaturated Fat: 1.28g
Carbohydrates: 99.29g
Fiber: 7.24g
Sugar: 10.27g
Protein: 25.48g
Cholesterol: 12.20mg
Sodium: 554.24mg
Calcium: 172.75mg
Potassium: 468.48mg
Iron: 2.56mg
Vitamin A: 75.81µg
Vitamin C: 3.04mg

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