Preheat the oven to 400°F. Cut off about ¼ - inch of the garlic head to expose the top of the clove. Place the head on a piece of foil cut side up. Drizzle on the avocado oil, followed by a sprinkle of the kosher salt and pepper. Wrap the garlic loosely with foil and roast on the middle rack of the oven until soft and golden brown, 40 to 45 minutes.

About 20 minutes before the garlic is done roasting, cook the noodles until al dente according to package directions in a large pot of boiling salted water. Drain, but do not rinse, and set aside.

Meanwhile, melt the butter in a large sauté pan over medium heat. Pour in the creamy cashew sauce and continue to cook, while stirring, until most of the butter melts into the sauce and is thoroughly combine. Working in small batches, sprinkle in the parmesan cheese and continue to stir until the it starts to melt through and thicken. Continue adding the parmesan in batches while stirring until it is all melted into the sauce. If you notice the sauce becomes too thick, feel free to add a couple tablespoons of non-dairy milk in between batches. If you want, you can use an immersion blender to quickly pulse the sauce so it’s extra creamy!

Add the garlic and 1 to 2 teaspoons of fresh cracked black pepper and continue to cook while stirring, for 3 to 5 minutes. Reduce the heat to low and add the pasta noodles, tossing well to ensure they’re coated in the sauce. Taste and adjust seasonings, if necessary. Serve immediately with fresh parsley and a couple more cracks of pepper and enjoy!