Begin by boiling water in a large pot. Add the pasta and cook according to package instructions. Reserve ½ cup of pasta water before draining it for use later.

In a large skillet, heat vegan butter (or oil) over medium heat. Add the minced garlic and sliced pepper, sautéing for about a minute until fragrant and slightly golden.

Sprinkle in the onion powder, sea salt, black pepper, smoked paprika, and hot sauce (if using). Stir well to combine all the flavors, allowing them to meld together.

In a bowl, whisk together the plant-based milk and cornstarch until smooth. Pour this mixture into the skillet and allow it to simmer, stirring occasionally for about 3-5 minutes until thickened.

Once the sauce has thickened to your liking, add the lemon juice. Toss in the cooked pasta, mixing gently to coat it evenly in the creamy sauce.

Give the dish a taste and adjust the seasoning if necessary. If the sauce is too thick, add small amounts of the reserved pasta water until you reach your desired consistency.

Serve the pasta warm, topped with a sprinkle of nutritional yeast and fresh herbs for an added touch of flavor and color.