Cook pasta according package. Set aside but make sure to not overcook it.
In a large frying pan, add the olive oil along with the minced garlic. Cook for 3 minutes until brown. Add corn starch and begin mixing. Add a pinch salt and then slowly pour over the milk until smooth. Allow it to thicken and then add the remainder of the milk.
In a blender add 1/2 cup sun dried tomatoes, nutritional yeast, and water to the blender. Then pour the pan of sauce into blender and mix together.
Chop the rest of the sun dried tomatoes finely. Add them to a large frying pan with olive oil. Add chili flakes, oregano and saute for 2 minutes. Stir to make ensure nothing sticks to the pan.
From the blender, pour the sauce onto the saute sun dried tomatoes and mix well. Add some salt to taste. Add cooked pasta and let cook altogether for 2 minutes. Add more chili flakes as desired.
(If you feel like it's too thick add a tbsp of water to the mix and stir)