Buttered Noochles

This pasta is freaking amazing and one of my fave simple dairy-free "cheesy buttery" pasta sauces. It's made from just oat milk creamer, vegan butter, garlic powder and nutritional yeast. If you love cheese and dairy but can't eat either or are trying to cut back - this will be your new bestie.

Two things:

First, if you don't salt the water you cook the pasta in, the finished product may need a little salt. Second, don't get oat milk and oat milk creamer confused. I'm not so sure if regular oat milk would work since the creamer is a little more thick. Here's the oat milk creamer I use. (I buy it online because I can only find their almond oat milk creamer at stores and I'm allergic to almonds.) And honestly, if you're in a pinch you could just add the vegan butter, garlic powder and nooch to the hot pasta in a bowl and eat it that way - no skillet or sauce prep required and suuuuper fast! Been there, done that.

I love pairing it with a fun pasta shape. If I'm using brown rice pasta I use these shells, if I'm using regular pasta, I use this cannolicchi. 

What you need:

• 1/2 lb pasta of choice
• 2 tbsp vegan butter (I use Earth Balance or Melt Organic)
• 3/4 cup oat milk creamer (I use Nut Pods)
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder

What to do:

1. Bring a pot of salted water to a boil and cook the pasta for as long as the packaging says.
2. Meanwhile, melt the butter in a medium sized skillet on medium heat and add the oat milk creamer to it.
3. Once the oat milk and butter start to bubble, add in the garlic powder and nutritional yeast. Whisk to combine.
4. Whisk on and off while it simmers on low heat while it thickens up for around 8-10 minutes and then add the pasta to it. I usually top with a bit of black pepper.