Prepare the pasta according to the directions on the package.
While the pasta is cooking, prepare the sauce: Over medium heat, melt 2 tablespoons of vegan butter in a saucepan. Add the garlic and sauté for a couple of minutes.
Add the sautéed garlic, nutritional yeast, broth, coconut cream, and steamed cauliflower into a blender and blend until completely smooth.
In the same saucepan, melt 1 tablespoon of vegan butter over medium heat. Add the chopped sage and cook until fragrant.
Add the cauliflower mixture to the saucepan and heat over medium heat, about 5-10 minutes.
Toss in the cooked gluten free pasta and serve.
* To get coconut cream: Place a full-fat can of coconut milk in the fridge overnight. When you open the can, the milk will have separated. Use the thick cream in this recipe. I actually keep my apartment really cool, so I don't need to refrigerate my coconut milk. Except in the summer months, because I don't have air conditioner!