Indulge in a unique culinary experience with our delectable Oat Milk Fettucine. This creamy and comforting pasta dish is not only incredibly delicious but also dairy-free, making it a perfect choice for vegans and anyone looking for a healthier alternative to traditional creamy pasta recipes.
Discover the delightful taste and creamy texture of Oat Milk Fettucine. I first tried this dish while traveling in Italy, and I was instantly captivated by its rich flavor and velvety sauce. Since then, it has become one of my favorite go-to recipes for a quick and satisfying dinner.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Cuisine: Vegan
Ingredients:
- 8 oz (225g) fettucine pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup oat milk
- 1/4 cup nutritional yeast
- 1 tablespoon all-purpose flour
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, for garnish
Equipment/Utensils Required:
- Large pot
- Skillet
- Whisk
- Wooden spoon
Instructions:
- Cook Pasta: Cook the fettucine pasta according to the package instructions until al dente. Drain and set aside.
- Prepare Sauce: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Make Roux: Sprinkle the flour over the garlic and oil, and whisk to combine. Cook for 1 minute, stirring constantly, until the flour is lightly golden.
- Add Oat Milk: Gradually whisk in the oat milk, stirring constantly to prevent lumps from forming.
- Season: Add the nutritional yeast, dijon mustard, onion powder, salt, and pepper. Stir until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked fettucine pasta to the skillet with the sauce. Toss to coat the pasta evenly in the sauce.
- Serve: Garnish the oat milk fettucine with fresh parsley and additional black pepper, if desired. Serve hot and enjoy!
Nutritional Information (per serving):
- Calories: 325
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
Oat Milk Fettucine
Discover the delightful taste and creamy texture of Oat Milk Fettucine. I first tried this dish while traveling in Italy, and I was instantly captivated by its rich flavor and velvety sauce. Since then, it has become one of my favorite go-to recipes for a quick and satisfying dinner.
Ingredients
- 8 oz 225g fettucine pasta
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup oat milk
- 1/4 cup nutritional yeast
- 1 tablespoon all-purpose flour
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Pasta: Cook the fettucine pasta according to the package instructions until al dente. Drain and set aside.
- Prepare Sauce: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Make Roux: Sprinkle the flour over the garlic and oil, and whisk to combine. Cook for 1 minute, stirring constantly, until the flour is lightly golden.
- Add Oat Milk: Gradually whisk in the oat milk, stirring constantly to prevent lumps from forming.
- Season: Add the nutritional yeast, dijon mustard, onion powder, salt, and pepper. Stir until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked fettucine pasta to the skillet with the sauce. Toss to coat the pasta evenly in the sauce.
- Serve: Garnish the oat milk fettucine with fresh parsley and additional black pepper, if desired. Serve hot and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 325
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
