In a small sauce pan on the stove over medium heat, add the coconut oil or butter and the crushed garlic.
Sauté for 1-2 minutes until garlic is fragrant.
Next, stir in the coconut milk, nutritional yeast, lemon juice, salt, Italian seasoning, and pepper.
Then slowly stir in the tapioca/arrowroot flour, ensuring no clumps, by constantly stirring.
Reduce heat to low and cover.
Remove from heat after 3 minutes and stir again to make sure sauce has thickened
Pour sauce over cooked pasta and toss to coat well.
Garnish with parsley, red pepper, and sea salt!