Fill a large pot with water. Place it over medium-high heat, sprinkle in a handful of kosher salt, and cover the pot with a lid.

While the water boils, heat a small saucepan over medium heat. Add the butter and let melt. Whisk in the flour until thin loose paste forms. Lower the heat and slowly pour in the oat milk while whisking. To season the sauce, add the nutritional yeast, garlic powder, salt, and pepper. Add in more oat milk if the sauce is too thick. Taste for seasoning, then turn the heat down to low and keep warm.

Add the pasta to the boiling water and cook for 8 minutes or until the pasta is al dente. Drain the pasta, then add it back into the pot. 

Using a rubber spatula, add the alfredo sauce to the pasta along with chopped parsley. Toss to coat. Plate onto a dish and sprinkle with vegan parmesan. 

To make the pumpkin seed parm

Combine all of the ingredients into a spice grinder or food processor and pulse until the mixture comes to a coarse grind.

Keep in an airtight container stored in the fridge for up to 1 week.