Oat Milk Alfredo Pasta Recipe
Creamy vegan oat milk Alfredo pasta recipe Easy dairy free sauce technique Quick rich dinner idea using simple pantry ingredientsÂ
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- 12 oz fettuccine
- 3 tbsp vegan butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups plain, unsweetened oat milk
- ½ cup nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, save about a cup of the starchy pasta water.
- While the pasta cooks, melt the vegan butter in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant and golden.
- Sprinkle the flour over the garlic and butter. Whisk continuously for about a minute to cook off the raw flour taste.
- Slowly pour in the oat milk, whisking constantly to avoid lumps. Let the sauce simmer for 3-4 minutes until it starts to thicken.
- Stir in the nutritional yeast, garlic powder, onion powder, salt, and pepper. Keep whisking until the sauce is smooth and creamy. If it’s too thick, add a splash of the reserved pasta water.
- Add the drained pasta directly to the skillet and toss until every strand is coated in the sauce. Garnish with fresh parsley and serve.
Notes
A rich, velvety, and satisfying dairy-free Alfredo pasta sauce made with oat milk. This quick and easy 20-minute recipe is a weeknight hero that’s picky-eater approved and incredibly versatile.
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
- Sugar: 4 g
- Fat: 12 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 15 g