Ingredients
1tbspolive oil
1tbspvegan butter
2tbspall purpose flour
2cupsvegetable stock
2cupsunsweetened oat milk
2tspgarlic powder
3tbspnutritional yeast
1tspkosher salt
½tspblack pepper
1lbfettuccine pasta
2tbspfresh parsley,for serving, chopped
1tbspred pepper flakes,for serving
Preparation
Melt the olive oil and butter together in a large pan over medium heat. Add the flour and toast, stirring frequently for 1 to 2 minutes, or until golden.
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 for 10 to 12 minutes until the pasta is al dente.
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!
