Vegan Fettuccine Alfredo

Calories: 484 Fat: 8 Carbs: 82 Fiber: 2 Protein: 19 Serves: 2 Total time: 25M


  • 8 ounces pasta of choice save 1 cup of cooking water
  • 2 Tbsp avocado oil
  • 4 garlic minced
  • 1 Tbsp cornstarch
  • 1 cup Oatsome Barista Oat Milk
  • 1 tsp garlic salt
  • 1/4 tsp freshly ground Black Pepper
  • 1/4 cup vegan parmesan cheese
  • 1/4 cup fresh parsley


Cook pasta according to package instructions.  Save 1 cup of the pasta water and set it aside.

While pasta is cooking, in a large pot heat avocado oil over low heat. Add the garlic and saute for 2 or 3 minutes until the garlic begins to brown. Sprinkle in the cornstarch and stir until thick paste forms.

Add the oat milk, garlic salt, and pepper. Stir and cook until bubbly and thick, then melt in cheese. Add the pasta to the sauce and top with parsley.  If the sauce is too thick, add the cooked pasta water 1/4 cup at a time until the sauce is the consistency you prefer.

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