Heat the olive oil in a saucepan over medium heat.
Add the flour and stir until golden.
Mince three cloves of the garlic, add it to the suacepan, and cook, stirring, until fragrant.
Meanwhile, cook the pasta according to package directions, until al dente.
Slowly add the stock and milk to the garlic mix, whisking constantly to avoid lumps.
Cook while stirring for about 10 minutes, until the sauce has thickened a bit.
Once the pasta is cooked, drain the cooking water, pour the sauce into the pasta pot, and toss to coat.
Thinly slice the remaining three cloves of garlic, and stir into the pasta.
Serve with a sprinkling of vegan parmesan (or nutritional yeast) and a garnish of parsley (both optional).