Ingredients:

  • 12 oz (340g) dry pasta
  • 4 quarts (3.8L) water
  • 2 tbsp (34g) salt
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1/4 cup (30g) nutritional yeast
  • 1/2 cup (120ml) reserved pasta water
  • 1/2 tsp (2g) red pepper flakes
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) cracked black pepper
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Bring the salted water to a rolling boil. Add the pasta and cook according to package directions, stopping 1 minute before the al dente mark.
  2. Reserve at least 1 cup of the starchy pasta water before draining the pasta.
  3. In the empty pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 60-90 seconds until fragrant and pale golden.
  4. Whisk in the nutritional yeast and 1/2 cup of the reserved pasta water. Stir vigorously over medium heat for 2 minutes until the sauce is smooth and thickened.
  5. Return the pasta to the pot and toss for 1-2 minutes over medium-low heat until every noodle is evenly coated.
  6. Turn off the heat and stir in the lemon juice, black pepper, and sea salt.