Bring a pot of water to a boil. Add pasta and cook according to package instructions.
Drain and set aside.
Melt vegan butter in a pan over medium heat. Add garlic and sauté for 30 seconds.
Pour wine in the pan and allow to cook down for 5 minutes, stirring regularly.
Add non-dairy milk, no chicken bouillon base, vegan parmesan, KOS Vanilla Protein, and flour to the pan and whisk constantly until smooth and bubbly.
Add salt & pepper to taste.
Add pasta to the pan and stir to combine.
Plate and garnish with fresh basil and more parmesan.