The real magic happens in the process. Here’s how to bring it all together:

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic to the skillet and sauté for another minute, until fragrant.
4. In a small bowl, whisk together the almond milk and cornstarch until smooth. Pour this mixture into the skillet, stirring constantly until it begins to thicken.
5. Stir in the nutritional yeast and lemon zest, and season with salt and pepper. Continue to cook for 2-3 minutes, allowing the flavors to meld.
6. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
7. Sprinkle with fresh parsley before serving. The vibrant green not only adds color but a burst of freshness that ties the dish together.

As Nonna Rosa always said, “Taste as you go.” Adjust the seasoning to your liking and remember, cooking is as much about the journey as it is the destination.