Oat Milk Fettuccine

Name: Oat Milk Fettuccine
Total time: 30
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 tablespoon vegan butter; 2 tablespoons all purpose flour; 2 cups vegetable stock; 2 cups unsweetened oat milk; 2 teaspoons garlic powder; 3 tablespoons nutritional yeast; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 lb fettuccine pasta; 2 tablespoons fresh parsley, for serving, chopped; 1 tablespoon red pepper flakes, for serving

Recipe by Betsy Carter from tasty.co

Dinner 30 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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1 tablespoon vegan butter
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2 tablespoons all purpose flour
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2 cups vegetable stock
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2 cups unsweetened oat milk
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2 teaspoons garlic powder

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3 tablespoons nutritional yeast
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1 teaspoon kosher salt
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½ teaspoon black pepper
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1 lb fettuccine pasta
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2 tablespoons fresh parsley, for serving, chopped
•

1 tablespoon red 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, until golden, 1–2 minutes.
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 until the pasta is al dente, 10–12 minutes.
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!