Bring a large pot of salted water to a boil. Add your favorite pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Reserve about ¾ cup of the starchy pasta water before draining the pasta.

In a nonstick skillet, melt 2 tablespoons of vegan butter over medium-high heat. Add the chopped shallots and sauté for 1-2 minutes until they become translucent. Add minced garlic and cook for another 30 seconds.

Lower the heat to medium, pour in 1 cup of thick non-dairy milk, stirring to combine. Allow the mixture to simmer for 3-5 minutes, stirring occasionally, until thickened.

Add the reserved pasta water gradually along with the reduced sodium soy sauce, sea salt, and black pepper. Stir and let the sauce simmer for another 2-3 minutes.

Remove from heat and stir in ½ cup of finely grated vegan parmesan until melted. Mix in dried oregano or red pepper flakes at this stage if desired.

Add the drained pasta into the skillet with the creamy sauce and toss everything together until every noodle is coated.

Garnish with freshly chopped parsley and serve immediately while hot.