About the Recipe
Ingredients
8 oz fettuccine (or whole wheat for extra fiber)
1 tbsp olive oil (instead of butter)
2 tbsp white flour (for thickening)
1 cup oat milk or almond milk (unsweetened, neutral in acidity)
¼ cup grated Parmesan (optional, or use nutritional yeast for dairy-free)
1 tsp garlic-infused olive oil (for flavor without fresh garlic, which can trigger reflux)
½ tsp lemon zest (for brightness without too much acidity)
¼ tsp nutmeg (adds depth and aids digestion)
Salt & pepper to taste
Chopped fresh parsley (for garnish)
Preparation
Cook fettuccine according to package directions. Reserve ½ cup pasta water.
In a saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1 minute.
Slowly add oat milk, whisking constantly until smooth. Let simmer for 2-3 minutes.
Stir in Parmesan (or nutritional yeast), garlic oil, nutmeg, lemon zest, salt & pepper. If too thick, add pasta water.
Toss with cooked pasta, garnish with parsley, and enjoy creamy goodness—without the burn! 🍽️