Boil the pasta. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just shy of al dente. Before draining, reserve 3/4 to 1 cup of pasta water for the sauce.

Warm the oil and garlic. While the pasta cooks, set a large skillet over medium heat. Add olive oil and sliced garlic. Cook gently for 1–2 minutes until fragrant and just turning pale gold. Don’t brown it—browned garlic tastes bitter.

Add heat and brightness. Sprinkle in red pepper flakes and the lemon zest. Swirl for 15 seconds to bloom the flavors.

Create the base. Pour in the plant milk and 1/2 cup of pasta water. Stir and let it simmer for 30–60 seconds. The starch in the water will help the sauce turn glossy and slightly thick.

Season. Add a good pinch of salt and a few grinds of black pepper. Taste and adjust—this is your flavor foundation.

Toss with pasta. Add the drained pasta directly to the skillet. Toss for 1–2 minutes, adding more pasta water as needed until the sauce clings to every strand and looks silky.

Finish. Stir in chopped parsley, a squeeze of lemon juice, and nutritional yeast or dairy-free Parmesan if using. Toss again and taste. Adjust salt, pepper, and lemon to your liking.

Serve hot. Plate immediately. Drizzle with a little extra olive oil, add more parsley, and finish with a pinch of red pepper flakes if you want more kick.