Cook the pasta al dente according to package directions.
Heat the oil in a frying pan and cook the garlic over medium-high heat for about 3 to 4 minutes or until golden brown.
Add the almond milk and bring it to a boil.
Low the heat to medium-high, add the cauliflower, salt and pepper and cook for about 7 minutes or until the cauliflower is soft.
Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
Drain the pasta and pour it into the pan with the sauce. Stir and serve (we added some dried oregano on top).
Keep in a sealed container in the fridge for up to 4 days.
Use regular pasta if you want.
You can make this recipe oil-free sautéing the garlic in some water or oil-free broth or even using garlic powder instead. To make the sauce creamier, add 1 tbsp of tahini or any other nut butter, although it’s not necessary.