Bring a salted pot of water to boil. Once boiling, add 1 box of gf shelled pasta and cook 2 minutes less than directed. Save 1/4 cup of water for the alfredo sauce.
While pasta ia cooking, In a large skillet, add 1/2 cup butter and let it melt over medium heat. Whisk 2 cups of almond milk with 4 tbsp corn starch in a mixing bowl then add to skillet. Simmer over medium heat for a few minutes whisking continously until all ingredients are well mixed.
Add chopped galric, pasta water, salt and pepper to the skillet with the sauce. Lower the heat to simmer and continue to stir for 5 minutes ensuring the sauce is thickening.
Pour 1 cup of parmesan cheese into the alfredo sauce skillet. Whisk until the sauce is smooth and cheese is melted. Taste as you go to see if more cheese, butter, or parmesan needs to be added for your liking.
Add the cooked pasta to the alfredo sauce skillet. Stir until all shells are coated. To serve, divide into two bowls. Top with red pepper flakes, additional pepper, parmesan, and chopped parsley