Preheat your oven to 400°F (200°C). Slice off the top of the head of garlic, drizzle it with olive oil, and wrap it in aluminum foil. Roast for 30-40 minutes.

Boil salted water in a large pot and cook the pasta according to package instructions until al dente, about 8-10 minutes. Reserve starchy pasta water, then drain.

In a large saucepan, heat vegan butter and olive oil. Add the sliced onion with salt and cook for 30-40 minutes until golden brown, stirring occasionally. Deglaze with water if needed.

Once the onions are caramelized, add vegan Worcestershire sauce and roasted garlic paste. Stir well and let flavors meld for 2 minutes.

Pour in coconut milk and reserved starchy water, simmering while stirring to thicken for 3-5 minutes.

Add drained pasta to the saucepan, tossing to coat in sauce. Adjust seasoning and serve warm, garnished with parsley or thyme.