Heat oil and flour in a medium skillet, stirring constantly for 3 to 4 minutes over a medium-low flame. Add garlic. Slowly mix in the Edensoy, whisking constantly until smooth. Add curry powder and shoyu. Simmer 10 to 12 minutes on low, stirring frequently. While the sauce is cooking, cook pasta as package directs and drain. Serve sauce ladled over the ribbons and garnish with parsley.
10g fat (27% calories from fat),