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!
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
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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.
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Add the vegetable stock, oat milk, garlic powder, nutritional yeast, salt, and pepper. Bring to a boil.
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Once the sauce is boiling, add the fettuccine. Stir to combine, then cook for 10 to 12 minutes until the pasta is al dente.
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Reduce the heat to low, cover, and simmer until the sauce is thickened, about 10 minutes more.
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Divide the pasta between serving bowls and top with the parsley and red pepper flakes.
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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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