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Ingredients

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• 8-10 ounces gluten-free pasta ((linguini, spaghetti, or fusilli))
• 3 Tbsp olive or avocado oil
• 4 large cloves garlic ((minced))
• 4 Tbsp arrowroot powder ((or sub all-purpose flour if not GF))
• 1 ¾ - 2 cups unsweetened plain almond milk
• ~1/2 tsp each salt and pepper ((to taste))
• 1/4 cup vegan parmesan cheese
• 4-6 Tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1 cup green peas ((if frozen, thaw at room temperature while pasta cooks))
• Red pepper flakes