Bring a large pot of salted water to a boil. Add the traditional pasta and cook according to package instructions until al dente. If using zucchini, spiralize the zucchinis and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Add the roasted red peppers to the skillet and cook for another 2-3 minutes, allowing them to heat through.

Remove the skillet from heat and transfer the garlic and roasted red pepper mixture to a blender. Add the almond milk, nutritional yeast, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Blend until smooth and creamy.

If using zucchini noodles, return the skillet to the heat and add the spiralized zucchini. Sauté for about 2-3 minutes until tender. If using traditional pasta, simply drain it and return it to the pot.

Pour the creamy sauce over the zucchini or pasta and toss to combine until everything is evenly coated.

Serve immediately, garnished with fresh parsley.