Bring a large pot of water to a boil. Add enough salt to make it taste like the ocean. For best results, cook the gluten free pasta according to the instructions on the package.

Heat up the olive oil over medium low heat in a medium skillet. Add the minced garlic or smashed garlic clove and cook until fragrant around 1 minute. Do not brown the garlic.

Add the non-dairy milk. Increase to medium heat stirring occasionally to ensure the bottom does not burn. It’s okay to see a layer of butter or oil on top.

Once the milk has come to a boil, make a slurry by combining 1 tablespoon of milk or water and the arrowroot powder in a small bowl. Add to the milk and whisk to combine. Remove the crushed garlic, if used. Remove from the heat and add the nutritional yeast and combine with a whisk. Taste for salt.

Combine with the pasta of your choice and garnish with freshly cracked black pepper.

Bring a large pot of water to a boil. Add enough salt to make it taste like the ocean. Cook the gluten free pasta according to the instructions on the package.

Melt the butter or oil over medium low heat in a medium skillet. Once the butter is melted add the minced garlic or smashed garlic clove and cook until fragrant around 1 minute. Do not brown the garlic or the butter.

Add the heavy cream. Increase to medium heat stirring occasionally to ensure the cream does not break. It’s okay to see a layer of butter or oil on top, it will emulsify.

Reduce the sauce to 2/3 cup. Once reduced, remove the crushed garlic (if used) and turn off the heat and remove the pan from the burner. Add the parmesan and salt. Stir to combine and taste for additional salt. If you want a thinner sauce, add pasta water 1 tablespoon at a time.

Combine with the pasta of your choice and garnish with freshly cracked black pepper.