Lemon Pepper Alfredo

This is a real quick dish I put together the other night, and it was really good!
I wanted to make a lemony pasta, but of course decided to throw in Nutritional Yeast. The yeast along with the soy milk turned the sauce into an alfredo like consistency! So not only is it a vegan alfredo, it is low fat! Most alfredos call for a ton of butter (and of course they're really good too!), but this is a way to have a creamy pasta dish on nights you don't want the extra butter!

Ingredients:
2 cups cooked pasta (I used brown rice pasta)
1/4-1/2 cup non dairy milk *
1/4-1/2 cup Nutritional Yeast *
4 cloves of garlic
juice from 1/2 a lemon + zest *
1 T dried parsley
1/2 tsp salt
pepper to taste

Optional:
Any sauteed or roasted veggies.
I used brussels sprouts, but broccoli or spinach would also be great!

What I did was mince the garlic and added it to the pot along with the lemon juice until the garlic cooked a bit. I then added in the soymilk and nutritional yeast and whisked until it boiled. Then add in the seasonings.

*You can adjust the soymilk and nutritional yeast needed depending on the thickness of the sauce you want. The amount of lemon juice also really depends on the size of your lemon and how much juice you can get out of it, so add that to taste!