Try this lighter take on classic Fettuccine Alfredo! Creamy oat milk sauce, roasted vegetables, and a hint of lemon make this healthy, flavorful pasta perfect for quick weeknight dinners.
Enjoy a lighter, veggie-packed twist on the traditional fettuccine Alfredo. This version uses oat milk and roasted vegetables, giving the sauce a rich, creamy texture without heavy cream, perfect for a quick weeknight dinner.
Ingredients (American measures, changed):
- 12 oz fettuccine
- 1 1/2 cups unsweetened oat milk
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan-style vegan cheese (or real Parmesan)
- 1/2 tsp lemon zest
- 1/4 tsp nutmeg
- 1 cup roasted cherry tomatoes
- 1 cup roasted asparagus pieces
- Fresh basil for garnish
- Salt and pepper to taste
Instructions:
- Cook the fettuccine according to package directions, drain, and set aside.
- Roast cherry tomatoes and asparagus in 1 tsp olive oil at 400°F for 12 minutes.
- In a skillet, heat the remaining 1 tsp olive oil over medium heat and sauté garlic for 1 minute.
- Add oat milk, nutmeg, and lemon zest, simmering for 3–4 minutes until slightly thickened.
- Stir in the vegan cheese until melted, then fold in cooked pasta and roasted vegetables.
- Season with salt and pepper, garnish with fresh basil, and serve immediately.
Makes 4 servings.
