Bring a large pot of salted water to a rolling boil over high heat. Add your preferred pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Remember to reserve 1 cup of the pasta water before draining the pasta.

In the same pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and pale, not browned.

Stir in the fire-roasted crushed tomatoes and full-fat coconut milk into the pot. Bring to a gentle simmer, stirring occasionally for about 3-5 minutes.

Mix in nutritional yeast, and season with salt and freshly ground black pepper to taste. Continue to simmer for 8-10 minutes, stirring occasionally.

Add the drained pasta into the sauce, tossing gently to combine. If too thick, add reserved pasta water to reach desired consistency.

Tear fresh basil leaves and stir them into the pasta, cooking for an additional 1-2 minutes until fragrant.

Serve warm, garnished with extra basil and a light sprinkle of black pepper.