Bring a large pot of salted water to a boil. Cook the fettuccine until al dente (about 8–10 minutes), then drain and set aside. Pro tip: save ½ cup of that starchy pasta water just in case you want to loosen up the sauce later.

In a large pan over medium heat, melt the vegan butter. Add the minced garlic and sauté for about 4–5 minutes until fragrant and lightly golden. Your kitchen is going to smell amazing.

Lower the heat and pour in the plant-based milk. Turn off the heat for a moment and whisk in your flour slurry until smooth. Turn the heat back to medium and let it bubble and thicken. If it’s still too thin, you can always stir in a little more slurry.

Add garlic powder, salt, and pepper to taste. Let it simmer on low for another 5 minutes until the sauce is thick, creamy, and dreamy.

Add the cooked pasta straight into the sauce and toss to coat every strand. Let everything simmer together for a few minutes to soak up all that garlicky goodness.

Remove from heat and stir in the vegan parmesan and chopped parsley. Taste and adjust seasoning one last time.

Plate it up, crack some fresh black pepper on top, and dig in! This one’s best enjoyed hot and fresh.