Preheat your oven to 400°F (200°C). Begin by peeling away the outer layers of the garlic head and slicing off the top. Drizzle with a teaspoon of olive oil, wrap it securely in foil, and place it in the oven. Roast for 30-40 minutes until the cloves are golden and tender.

While the garlic roasts, bring a pot of salted water to a boil and add 8 ounces of dried spaghetti or linguine. Cook according to the package instructions until al dente, around 8-10 minutes. Before draining, reserve ¼ cup of the starchy pasta water. Once done, drain the pasta and set it aside.

In a saucepan over medium heat, combine 2 tablespoons of vegan butter and 1 tablespoon of olive oil. Thinly slice 1 large yellow onion. Add the onions along with ½ teaspoon of salt to the pan, stirring occasionally. Cook for about 30-40 minutes, adding water as needed to prevent sticking.

Once the onions are caramelized, fold in 1½ tablespoons of vegan Worcestershire sauce, the mashed roasted garlic, and 1 teaspoon of dried parsley. Stir for about 30 seconds, allowing flavors to meld.

Add ½ cup of full-fat coconut milk and the reserved starchy pasta water to the onion mixture. Stir well on low heat until the sauce thickens and becomes silky.

Carefully combine the cooked pasta with the creamy sauce, mixing thoroughly until every strand is coated. Warm everything through, and serve garnished with fresh parsley or a sprinkle of vegan parmesan.