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Cook the pasta: Bring a large pot of water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
Make the roux: In a large skillet or saucepan, melt the vegan butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant (don’t let it brown). Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste.
Build the sauce: Slowly pour in the plant-based milk while whisking to prevent lumps. Add the vegan cream, nutritional yeast, miso paste, salt, pepper, and nutmeg. Whisk often for 5–7 minutes, until the sauce thickens and becomes smooth and creamy.
Toss it all together: Add the cooked pasta directly to the sauce and toss to coat evenly. Add splashes of the reserved pasta water as needed to loosen and create a glossy, silky finish.
Serve it up: Garnish with chopped parsley, extra black pepper, and vegan parmesan. Serve hot and enjoy!