Heat the oil in a large skillet or pan. Add the garlic and onion to sauté for 3 minutes.
Add in the vegetable broth, almond milk, and salt. Give it a stir. Then add in the dry pasta noodles. Make sure the noodles are submerged in the liquid.
Bring to the pan to a boil, then reduce to a simmer. Give it a stir occasionally. Cook for about 20 minutes, or until the sauce has thickened to the pasta noodles. If too much of the liquid is cooking too fast, turn the heat down and add a splash of the almond or coconut milk.
For serving, top with fresh basil, salt, pepper, and drizzle of olive oil.
The fresh basil and olive oil drizzled on top are a must. I’ve tried this without the fresh basil yet the fresh basil really enhances these pasta noodles.