Cook the pasta following the instructions on the package.

Pour 1 tablespoon of olive oil into a big pan and set it at medium heat. Cook the garlic until lightly browned.

Add the cornflour and cook for 1 more minute. Add the salt, 1 cup of almond milk. When it thickens, add the rest of the milk and put it all in a blender.

Add the dried tomatoes, the yeast, and 1/3 cup of water, and run the blender until the mix gets smooth. Set aside.

Cook the onion in 1/2 tablespoon of olive oil for 3 minutes. Add the chili flakes and oregano, and cook for 1 more minute.

Pour the sauce from the blender into the pan with the onion; make sure the heat is low so the sauce won’t stick.

Add the cooked pasta, pepper to taste, and serve.