Preheat your oven to 400°F (200°C). Peel away the outer layers of garlic, trim the top, drizzle with olive oil, sprinkle with salt and pepper, and wrap in foil. Roast for 30-40 minutes until soft.

In a large pot, bring salted water to a boil. Add 8 ounces of spaghetti or linguine and cook until al dente, around 8-10 minutes. Reserve ¼ cup pasta water before draining.

Heat vegan butter and olive oil in a frying pan over medium-low heat. Add thinly sliced onion and ½ teaspoon salt. Cook for 30-40 minutes until golden brown and caramelized.

Stir in vegan Worcestershire sauce, roasted garlic paste, and dried parsley. Return to low heat for 30 seconds to meld flavors.

Pour in coconut milk and reserved pasta water. Cook over medium-low heat until sauce thickens and becomes creamy.

Add the drained pasta to the pan with the sauce and toss gently until fully coated. Adjust seasoning with salt and pepper to taste.

Serve warm, garnished with additional parsley if desired.