Preheat your oven to 400°F (200°C). Peel the outer layers of the garlic bulb and slice off the top to expose the cloves. Drizzle with olive oil, and sprinkle salt and pepper. Wrap in foil and roast for 30-40 minutes until soft and golden.

While the garlic roasts, bring a large pot of salted water to a boil. Cook 8 ounces of dried spaghetti or linguine according to package instructions. Reserve ¼ cup of the starchy pasta water before draining. Set pasta aside in the pot.

Thinly slice the yellow onion. In a saucepan, melt 2 tablespoons of vegan butter and 1 tablespoon of olive oil over medium heat. Add onions and a generous pinch of salt. Sauté for 30-40 minutes until golden and sweet.

Once the onions are caramelized, squeeze the roasted garlic into the pan with onions. Stir in 1.5 tablespoons of vegan Worcestershire sauce, 1 tablespoon of roasted garlic paste, and ½ cup of coconut milk until creamy. Add reserved pasta water to reach desired consistency.

Add the cooked spaghetti or linguine to the sauce, tossing gently to coat. Ensure each strand is glossy and infused with flavor. Adjust seasoning to taste.

Serve warm, garnished with fresh parsley or vegan parmesan. Pairs well with a salad or garlic bread.