Preheat your oven to 400°F (200°C). Take a whole garlic bulb, slice off the top to expose the cloves, and drizzle with olive oil, salt, and pepper. Wrap it in foil and place it in the oven to roast for 30–40 minutes, or until the cloves are soft and golden brown.

While the garlic is roasting, bring a large pot of salted water to a boil. Add 8 ounces of spaghetti or linguine, cooking according to package instructions until al dente. Just before draining, reserve ¼ cup of the starchy cooking water.

In a large skillet, melt 2 tablespoons of vegan butter along with a drizzle of olive oil over medium-low heat. Thinly slice one large yellow onion and add it to the pan. Cook for 30–40 minutes, stirring occasionally, until the onions are deeply caramelized and golden.

Once the onions are perfectly caramelized, reduce the heat and add 1½ tablespoons of vegan Worcestershire sauce, the roasted garlic (squeezed from its skins), and 1 teaspoon of dried parsley to the pan. Stir briefly to combine, then pour in ½ cup of full-fat coconut milk and the reserved starchy pasta water.

Add the drained pasta to the skillet with the sauce. Toss gently to coat the pasta, allowing it to absorb the flavors for about 2 minutes. Serve your Vegan Caramelized Onion & Roasted Garlic Pasta hot, garnished with fresh herbs or vegan parmesan if desired.