Cook pasta until al dente, drain, and set aside(reserve 1 cup of the cooking water).
1 lb pasta
Using a large skillet, heat C&T Arbequina Olive Oil over medium heat.
1 tbsp Crickets & Tumbleweed Arbequina Olive Oil
Toss in chopped onion and sliced garlic and cook until translucent and fragrant (avoid browning garlic). About 3-5 minutes.
½ small yellow onion, 2 cloves garlic
Combine sauteed garlic and onion, soaked walnuts, soy milk, vegan cheese, or yeast, and salt in a bowl. Transfer to a high-speed blender and blend until extremely smooth.
1¼ cups raw walnuts, 1½ cups unsweetened soy milk, ½ cup vegan Parmesan cheese, 3 tbsp nutritional yeast
Pour sauce into the empty pasta pot, add nutmeg, and stir over medium heat. Season with salt and pepper to taste.
½ tsp salt, pinch ground nutmeg, fresh ground pepper
Gently toss the pasta into the sauce until fully coated.
Stir in reserved pasta cooking water for a thinner consistency if desired.
Plate and garnish with chopped parsley and vegan Parmesan cheese (optional).
¼ cup fresh parsley