In a bowl, add soy curls and then add water or vegetable broth until the soy curls are submerged.

Allow to stand for 10 minutes to rehyrdate then drain and press liquid out of soy curls until no more moisture is released from them.

Bring a pot of water to a boil and add fusilli pasta. Cook until al dente, about 8 minutes.

In a large frying pan on medium heat add olive oil and 1 tbsp minced garlic and nutritional yeast then stir.

Add soy curls and saute until golden.

Drain pasta and return to pot. Add soy curls to the pot and set aside with lid on.

In the same frying pan add vegan butter and the other tbsp of garlic and allow butter to melt completely.

Add flour and stir in with a whisk.

Increase heat to medium high and gradually add vegetable broth, whisking in until thick.

Reduce heat to medium low and add mozzarella stirrin continuously until melted. Adjust flavoring as needed.

Pour sauce over pasta and soy curls and mix well. Serve with more vegan mozzarella or parmesan cheese.