1. In a large pan, sauté minced garlic in the olive oil until lightly browned.

2. Add flour and whisk together… cook 1 minute more.

3. Slowly add the almond milk while whisking to avoid making lumps.

4. Transfer to a blender with the roasted garlic and puree until smooth.

5. Return to pan, add the nutritional yeast and cook until thickened and smooth.

6. Season with salt and pepper as needed, then add the cooked pasta noodles and mix well.

7. Transfer to a cast iron skillet, top with VitaliteTM Plant-Based Mozzarella Style Shred and place in oven to melt.

8. Remove from oven and garnish with parsley.