Cook the pasta 1 minute less than the package directions, reserving 1 cup pasta cooking liquid before draining.
Add 1 ½ TBS olive oil and coarsely chopped garlic to a cold skillet. Place over medium heat and cook stirring often until the garlic starts to turn golden brown. Remove the garlic from the skillet (set aside for later), leaving the oil behind.
To make the pangrattato, add panko, 1 ½ TBS nutritional yeast, and half of the salt and pepper (¼ tsp each) to the skillet with the garlic oil, stirring to coat. Cook until the panko is golden brown and toasty. Transfer to a plate to cool.
To make the pasta sauce, add remaining 1 ½ TBS olive oil to the skillet with the flour and the remaining salt and pepper (¼ tsp each), and the remaining 1 ½ TBS nutritional yeast. Cook stirring constantly for about 1 minute. Pour in reserved pasta cooking liquid and bring to a simmer until the sauce is thickened.
Add the pasta to the thickened sauce along with the cooked garlic. Vigorously toss the pasta with the sauce until it coats the noodles. Remove from heat and stir in the fresh lemon juice, and soy sauce. Serve sprinkle with the pangrattato (toasted panko).
Recipe by Alison's Allspice at https://www.alisonsallspice.com/garlic-and-nutritional-yeast-pangrattato-pasta/