Oat Milk Fettuccine Recipe

Oat Milk Fettuccine Recipe

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



  • 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


  1. 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.

  2. Add the vegetable stock, oat milk, garlic powder, nutritional yeast, salt, and pepper. Bring to a boil.

  3. Once the sauce is boiling, add the fettuccine. Stir to combine, then cook for 10 to 12 minutes until the pasta is al dente.

  4. Reduce the heat to low, cover, and simmer until the sauce is thickened, about 10 minutes more.

  5. Divide the pasta between serving bowls and top with the parsley and red pepper flakes.

  6. Enjoy!


  • 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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