Start by bringing a large pot of salted water to a boil. The salt is key; it enhances the pasta flavor. Toss in your pasta of choice (fettuccine works wonderfully but go for whatever you like!) and cook according to the package instructions until it’s nice and al dente. Don’t forget, before you drain it, reserve about 1/2 cup of the pasta cooking water. This starchy water will be your secret weapon later on.

In a large skillet or saucepan, heat the olive oil over medium flame. Swirl it around to coat the bottom of your pan; once it's suitably hot, throw in the minced garlic. Sauté it for about 30 seconds until it’s fragrant but not browned; burnt garlic can be unpleasant. Next, sprinkle in the flour, whisking it together with the olive oil until the mixture forms a paste. This roux will help thicken your sauce.

Now, it’s time to incorporate your liquids. Slowly pour in the broth, whisking all the while to keep things from clumping up. Once your broth blends in smoothly, add the coconut milk and cashew cream. Mix until everything is silky and smooth. If you’re using almond milk as a substitute, don't be alarmed if it takes a little longer to combine.

Once mixed, reduce the heat a bit and stir in the nutritional yeast along with salt and pepper. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally. This is where the magic happens! You’ll start to notice the sauce thickening up beautifully. Keep an eye on it; if it gets too thick, just add a splash of your reserved pasta water.

If your pasta is done, drain it well—remember to reserve that precious pasta water! Add the drained pasta into the sauce, along with about 1/4 cup of the reserved pasta water. Toss it all together until every bit of pasta is generously coated in that creamy goodness. If it seems too dry, you can always add more pasta water to achieve your desired consistency.