Directions:

• 1.

  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.

• 2.

  Add the vegetable stock, oat milk, garlic powder, nutritional yeast, salt, and pepper. Bring to a boil.

• 3.

  Once the sauce is boiling, add the fettuccine. Stir to combine, then cook until the pasta is al dente, 10–12 minutes.

• 4.

  Reduce the heat to low, cover, and simmer until the sauce is thickened, about 10 minutes more.

• 5.

  Divide the pasta between serving bowls and top with the parsley and red pepper flakes.

• 6.

  Enjoy!