Oat Milk Fettuccine

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!