Cook pasta in pot, al dente, according to package instructions.
At the same time, heat 1 tbsp oil on a large non-stick pan on medium-high heat. Add 3 tbsp minced garlic and sauté for a couple of minutes.
Mix in 1 tbsp flour then slowly pour in the can of coconut milk or 1.5 cups of unsweetened soy milk while stirring. Stir until well-combined.
Mix in 2 tbsp nutritional yeast, 1/2 tbsp Italian seasoning, 1 tsp parsley, 1 tsp salt and 1 tsp garlic powder. Let it come to a soft boil, stirring frequently, then turn it down to a low simmer.
Once pasta is cooked, drain and add into the sauce, along with the can of washed chickpeas if you wish. Toss until well-coated.
Let the pasta cook for 1-2 minutes longer with the sauce to thicken and add salt and pepper to taste.
Top with some more parsley as needed and serve.