Step 1

Boil pasta according to package instructions, add a little olive oil to the pasta water to keep the pasta from sticking..drain and set aside

Step 2

Remove the stems from the fennel bulb, and cut the Fennel into slices. Set aside

Step 3

Heat 2 tablespoons of oil in a large saucepan over medium heat. Add onion, and cook until soft, about 2 minutes

Step 4

Stir in Fennel and cook for another 2 minutes, stirring constantly.

Step 5

Add the garlic and cook until fragrant, about 30 seconds

Step 6

Move the vegetables to one side of the saucepan.

Step 7

Add the remaining 1 tablespoon of the oil followed by the flour, cook until the flour is slightly golden but not brown.

Step 8

Stir in nutritional yeast flakes, salt, water and vegan milk.

Step 9

Stir constantly until the sauce is smooth and creamy.

Step 10

Add the pasta and stir to coat.

Step 11

Serve immediately