Heat a pan over medium heat and add olive oil. Sauté chopped onion for 4–5 minutes until soft.
Add minced garlic and cook for 30 seconds until fragrant.
Add the full-fat coconut milk and stir to combine with the aromatics.
Stir in nutritional yeast (or parmesan), lemon juice, salt, pepper, and optional red pepper flakes.
Let the sauce simmer on low for 8–10 minutes, stirring occasionally, until slightly thickened.
Taste and adjust seasoning if needed. Add a splash of pasta water if the sauce gets too thick.
Toss with cooked pasta and garnish with fresh herbs if desired. Serve hot and enjoy.
Store any leftovers in an airtight container in the fridge for up to 4–5 days. Reheat gently before serving.
