Oat Milk Fettuccine Recipe By Tasty

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OAT MILK FETTUCCINE RECIPE BY TASTY



Oat Milk Fettuccine Recipe by Tasty image

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

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

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

CREAMY FETTUCCINE WITH PEAS AND BASIL



Creamy Fettuccine with Peas and Basil image

Provided by Kerri Conan

Categories     Pasta     Vegetarian     Quick & Easy     Dinner     Basil     Pea     Healthy     Vegan     Self     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

3/4 cup oat milk
1/2 cup cashew butter, at room temperature
1 1/2 teaspoons kosher salt, divided
1 tablespoon olive oil
1 tablespoon chopped garlic
1 1/2 cups frozen peas
8 ounces whole-wheat fettuccine
1/2 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper

Steps:

  • In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.

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