OAT MILK FETTUCCINE RECIPE BY TASTY
Craving fettuccine but not all the dairy, time, and effort that goes into making it? This quick and easy vegan pasta dinner comes together beautifully in just 30 minutes-and all in one pot. Oat milk not only makes this dish dairy-free, but it creates a naturally creamy and rich sauce as it warms.
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 957 calories, Carbohydrate 124 grams, Fat 39 grams, Fiber 5 grams, Protein 18 grams, Sugar 15 grams
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