1 pound Fettuccine Pasta, gluten-free
3 tablespoons Olive Oil
3 tablespoons All Purpose Flour
2 cups Rice Milk
2 1/2 teaspoons Kosher Salt
1 1/2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Ground Black Pepper
Fresh Parsley, for garnish, optional
Bring a pot of salted water to a boil. Add pasta and cook until al dente, according to the package instructions.
While the pasta is cooking, heat the olive oil in a cast iron skillet. When the oil is hot, add the flour. Whisk to combine. Let the mixture cook for 2 minutes while whisking. Add the rice milk, salt, garlic powder, onion powder, nutmeg, and pepper. Whisking occasionally, bring the sauce to a simmer. Taste and adjust seasoning accordingly. Add the drained pasta to the sauce. Toss to coat. Garnish with fresh parsley.
Photographed by Alli Shepherd.