1

Cook the pasta to pack instructions, then drain and set aside.

2

Meanwhile, set a large nonstick pan over a medium-high heat and add the spread. When melted, add the garlic and cook for 1 minute. Stir in the flour and cook for another 2 minutes, then gradually whisk in the almond milk until smooth and combined. Stir in the nutritional yeast, then bring to a simmer and cook for 8-10 minutes, until the sauce has thickened. Season to taste.

3

Add the cooked pasta to the pan and toss to coat in the sauce. Stir in the sun-dried tomatoes and parsley, then serve garnished with the extra parsley and some freshly ground black pepper.