Home » Pasta Recipes » Oat Milk Alfredo Pasta Recipe

Oat Milk Alfredo Pasta Recipe

Share

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe Watch Video

This creamy oat milk alfredo pasta recipe is a rich and luxurious dinner, ready in 20 minutes! Made with spices, garlic, and your favorite plain oat milk.

A tasty plant-based alfredo recipe you can make for pennies. Make it a complete meal by serving this creamy pasta with vegan garlic bread knots or vegan herb focaccia, with an elegant arugula pear salad.

https://theherbeevore.com/herb-focaccia-bread-recipe-egg-free-dairy-free-vegan/

If you’re looking for the easiest, creamiest oat milk pasta recipe, our rich plant-based alfredo has got you covered! Ready in just 20 minutes, this creamy sauce is easy, has a few simple ingredients, and has amazing flavor!

While we have plenty of sweet oat milk recipes out there (like our favorite oat milk pancakes & creamy oat milk smoothie) , I wanted to try a savory oat milk sauce, and this alfredo was perfect!

Loaded with fresh garlic and parsley, this sauce is a great vegan version of this classic alfredo.  And if you can’t get enough of oat milk pasta, try my oat milk mac and cheese recipe too!

Along with this oat milk alfredo, we also love fast weeknight pasta dishes like our creamy Cajun pasta with coconut milk, spaghetti stir fry noodles, and our angel hair pomodoro recipe.

Why This Oat Milk Sauce Works

  • The oat milk makes a luxuriously thick sauce, just like traditional alfredo!
  • It’s creamy and garlicky, and so good!
  • This pasta is inexpensive, especially when you make your own unsweetened oat milk at home.
  • It’s ready in 20 minutes, and is an easy recipe to make!
  • It’s vegan, plantbased, dairyfree, and can easily be made gluten free!

Ingredients You’ll Need

ingredients for oat milk alfredo like fettuccine pasta, olive oil, oat milk, salt, garlic, fresh parsley, and corn starch to thicken the sauce.
  • Pasta: I used a long fettuccine pasta, but you can use linguine, spaghetti, angel hair, bucatini, or any other long pasta shape!
  • Corn Starch: A mixture of corn starch and cold water will thicken the sauce making this an irresistible creamy and luscious pasta dish!
  • Oat Milk: You can use a plain unsweetened store bought oat milk, or if you have 5 minutes, you can make your own oat milk with oats and water.
  • Fresh Parsley: to give the alfredo pasta sauce a bright fresh finish.

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Variations and Additions

  • You can use a plant-based butter instead of oil, if desired.
  • Add cooked proteincrispy baked tofu with cornstarch, rotisserie chicken, or sauteed tempeh.
  • Top the pasta with nutritional yeast to give this a cheesy flavor.
  • Sprinkle on garlic powder
  • Lemon juice or lemon zest – for a extra hit of acidity and flavor.

How To Make This Recipe

a hand tossing fettuccine pasta into a pot of boiling water to cook it for alfredo.

Step 1: Cook pasta according to package instructions.  Drain pasta, and set aside.

a spoon stirring browning garlic being sauteed in olive oil.

Step 2: In a pan, heat olive oil over medium heat. Add the garlic and sauté for 2 or 3 minutes until the garlic begins to brown.

oat milk poured into a pan of garlic and olive oil to make a creamy vegan alfredo sauce.

Step 3: Pour the oat milk into the pan with the garlic and olive oil. Cook over medium-low heat until the oat milk begins to gently simmer. Add the salt and black pepper to the sauce.

corn starch being poured into a pan of oat milk sauce with garlic and olive oil.

Step 4: In a small bowl, add the corn starch and cold water. Stir with a spoon to dissolve. Add this corn starch mixture into the oat milk sauce, and stir for 1-2 minutes until sauce begins to thicken.

tongs tossing fresh fettuccine pasta with a creamy vegan oat milk sauce for a plant based vegan alfredo with oat milk.

Step 5: Add the cooked pasta into the sauce, and toss well to combine.

https://theherbeevore.com/herb-focaccia-bread-recipe-egg-free-dairy-free-vegan/

Step 6: Top with fresh parsley, and serve hot!

Recipe FAQs

Can you use oat milk instead of regular milk in pasta?

Absolutely! Oat milk makes a great substitute to regular milk, as it’s thick and creamy. Just make sure you use a plain, unsweetened oat milk variety, or make your own unsweetened oat milk with water and oats.

How do you thicken oat milk pasta sauce?

Use a mixture of corn starch mixed with cold water, and stir that into the sauce to thicken it. It makes a creamy and luscious pasta sauce.

How do I store leftover oat milk alfredo pasta?

Store leftovers in an airtight container, and refrigerate for up to 1 day. It’s best fresh as the sauce can thicken more in the refrigerator. If you are reheating the pasta, you may want to stir in an additional tablespoon or two of oat milk for a creamier leftover sauce.

Dietary Modifications

  • This recipe is vegan, vegetarian, and dairy free! It contains no animal products like milk or cheese.
  • For a gluten free version, ensure your pasta, corn starch, and oat milk is certified gluten free.

Pro Tips

  • Add-in your favorite vegetables (sauteed spinach would be delicious!) or cooked protein for a heartier meal.
  • For a spicier alfredo sauce, add a sprinkle of chili flakes as a garnish.
  • If you sauce is too thin, add an additional teaspoon of corn starch mixed with water. If the sauce is too thick, add 1/4 of oat milk at a time until it reaches your desired consistency.
a fork twirling creamy oat milk pasta sauce topped with a fresh parsley garnish.

More Tasty Pasta Recipes

Let’s connect on social!

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

https://theherbeevore.com/herb-focaccia-bread-recipe-egg-free-dairy-free-vegan/

Oat Milk Alfredo Pasta Sauce

This creamy oat milk alfredo pasta recipe is a rich and luxurious dinner, ready in 20 minutes! Made with pantry staple ingredients like spices, garlic, and oats.  A great pantry alfredo recipe, serve with a garlic bread and a fresh side salad.
4.97 from 58 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Pasta
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 8 ounces pasta of choice use certified gluten free pasta if needed
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1.5 cups unsweetened oat milk
  • 2 tablespoon corn starch
  • 2 tablespoons cold water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Cook pasta according to package instructions.  Drain pasta, and set aside.
  • In a pan, heat olive oil over medium heat. Add the garlic and sauté for 2 or 3 minutes until the garlic begins to brown.
  • Pour the oat milk into the pan with the garlic and olive oil. Cook over medium-low heat until the oat milk begins to gently simmer. Add the salt and black pepper to the sauce.
  • In a small bowl, add the corn starch and cold water. Stir with a spoon to dissolve. Add this corn starch mixture into the oat milk sauce, and stir for 1-2 minutes until sauce begins to thicken.
  • Add the cooked pasta into the sauce, and toss well to combine.
  • Top with fresh parsley, and serve hot!

Video

Notes

Dietary Modifications

    • This recipe is vegan, vegetarian, and dairy free! It contains no animal products like milk or cheese.
    • For a gluten free version, ensure your pasta, corn starch, and oat milk is certified gluten free.

Pro Tips

    • Add-in your favorite vegetables (sauteed spinach would be delicious!) or cooked protein for a heartier meal.
    • For a spicier alfredo sauce, add a sprinkle of chili flakes as a garnish.
    • If you sauce is too thin, add an additional teaspoon of corn starch mixed with water. If the sauce is too thick, add 1/4 of oat milk at a time until it reaches your desired consistency.

  • Variations and Additions

    • You can use a plant-based butter instead of oil, if desired.
    • Add cooked protein – crispy tofu, rotisserie chicken, or sauteed tempeh.
    • Top the pasta with nutritional yeast could give this a cheesy vegan flavor if you had any on hand.
    • Sprinkle on garlic powder
    • Lemon juice or lemon zest – for a extra hit of acidity and flavor.

Nutrition

Calories: 300kcalCarbohydrates: 115gProtein: 19gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 998mgPotassium: 441mgFiber: 6gSugar: 22gVitamin A: 1126IUVitamin C: 12mgCalcium: 392mgIron: 4mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Share

Similar Posts

17 Comments

  1. Had a bad cholestrol test but don’t want to cut out pasta!! Need a cholestrol free pasta that actually tastes good. What’s the cholestrol for this recipe?

  2. 5 stars
    Delicious. I used full fat milk by Oatly, 4 garlic cloves, salt and pepper and corn starched. I also used gluten free elbow noodles. It was easy I love recipes that don’t require 30 ingredients. Only thing I would change is not using so much garlic, I would probably use two next time. Still good either way.

  3. 5 stars
    This was quick, easy and tasted great! I had no problems thickening this up at all. I do always use Arrowroot powder so I didn’t use flour. I also added in some Nutritional yeast shortly after the milk. I did have to add a little of the pasta water to thin it a bit. And I do have to admit I am usually heavy handed where garlic is involved… 🙂 This is a keeper for me but may have to increase the amount so I have plenty to cover mushrooms, or broccoli or cauliflower along with the pasta! Thank you for the recipe!

  4. 5 stars
    My girlfriend wanted a creamy pasta and I didn’t have any (vegan) cream in so I tried this instead, not expecting much as it just uses oat milk. But I was completely wrong! This was absolutely delicious and easy to make from ingredients I always have in. Also a 15 min recipe that actually only took me 15 mins!

    It looks like some people have had trouble getting the sauce to thicken. A couple of tips: I think you do need to use corn flour/starch (not just plain flour) and you might need to increase the heat a decent amount. It probably took about 10 mins for me.

  5. I’m a bit confused. You provided what ingredients to use, but not the measurements. How much garlic? How much black pepper? How much oat milk? How are we to create this amazing looking dish without proper measurements? I’d genuinely like to know.

    1. I couldn’t find it either. I had to scroll through 4 times before the ingredients and instructions showed up. All the ads were super slow loading so maybe it just takes a little while for the ingredients part to pop up, too? Looking forward to trying it, tho!

  6. 5 stars
    made this for myself today so that I could have dairy and GF alfredo sauce on my pasta, only made one serving. I have to say it was pretty good. I did use more cornstarch than indicated, and more minced garlic and will use even more next time, and some onion flakes. I did not have fresh parsley so I used the dried variety which I only added when I ate. I did not have any vegan parmesan so I ate it without. Next time I will add more spices (I will have to research this to find out what would give it even more flavour). Thank you

  7. 5 stars
    The vegan alfredo recipe I’ve been waiting for my whole life! It’s SO simple, requires very little ingredients but is so creamy and delicious! It’ll definitely become my go-to when I crave some comfort food instead of ordering UberEats ?

    1. 5 stars
      Thank you so much Emie – I am so happy to hear you loved this alfredo! And yes, so much healthier (and cheaper!) to make comfort food at home 🙂

  8. 4 stars
    I attempted this recipe, and I was a little discouraged at first. With just a single tablespoon of flour, I couldn’t get it to thicken to save my life. I had been cooking for 30-40 minutes, and it was still really runny. I added some more flour, and continued to cook for about 20 more minutes. Ultimately, it took about 1 and a half tablespoons of flour, a higher heat, and 50-ish minutes for it to finally get to where I needed it. I will say it was very yummy once I finally got everything in check. I’ll use this recipe again, but I’ll be sure to just add a little more flour, heat, and cooking time.

4.97 from 58 votes (46 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.