8 oz. ditalina pasta (or other small pasta of your choice)
1 Tbsp. high-heat cooking oil
2 cloves garlic, crushed or 1/4 tsp. garlic powder
1 tsp. crushed red pepper flakes
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
1 15-oz. can tomato sauce
1 cup water
1 Tbsp. tomato paste
1/2 tsp. granulated sugar
3 Tbsp. vegan margarine
1/4 cup nondairy milk (almond and soy both work well in this recipe)
1/4 cup nutritional yeast or shredded vegan cheese