Gluten Free | Vegan Option
Cook the gluten free pasta to al dente, according to package instructions. Drain and set aside. Melt the butter (or heat the oil) in a medium-sized saucepan over medium heat.
Once melted, whisk in cornstarch or flour, garlic powder, salt, and pepper. Stir and cook for 2 minutes on medium-low heat until the color of the roux gets slightly darker in color.
Gradually whisk in coconut milk, non dairy milk and optional bouillon, whisking constantly to remove clumps. Cook over medium-low heat until the mixture starts to thicken.
Reduce the heat to low and add the shredded cheese or nutritional yeast. Gently mix with a spatula until the cheese is melted. Gently stir the cooked pasta.
FULL RECIPE AT: