Heat the oven to 400°F. Cut off about ¼ - inch of the garlic head to expose the top of the cloves. Place the head on a piece of foil cut side up. Sprinkle with a bit of kosher salt and drizzle on a teaspoon of oil. 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. Before draining, reserve 3 cups of the starchy pasta water. Drain, but don’t rinse, and set aside.

Meanwhile, melt the butter in a large sauté pan over medium-high heat. Once the butter is melted, add the mushrooms and onion, and sauté, sttiring often, until the onion is translucent, 3 to 4 minutes. Pour in the wine and bring to a simmer. Continue to cook, stirring often, until mostly all the wine has evaporated, 6 to 8 minutes.

Using the flat side of a knife or a mortar and pestle, crush the peppercorns. Alternatively, you can use a pepper grinder on the coarse setting. Add the fresh ground black pepper and red pepper flakes (if using) to the skillet, along with the remaining tablespoon of avocado oil and continue to sauté while stirring, until the mushrooms become slightly caramelized, another 5 to 6 minutes.

For the sauce, place the cashews in a high-powered blender with 2 cups of reserved pasta water. Add the miso paste, nutritional yeast, and squeeze in the roasted garlic cloves. Pulse until smooth and transfer the sauce to the skillet with the mushrooms. If the sauce seems too thick, add more pasta water ¼ cup at a time until you reach your desired consistency. Reduce the heat to low and add the pasta noodles, tossing well to ensure they’re coated in the sauce. Pour in fresh lemon zest and juice, tossing once more. Taste and adjust seasonings, adding salt to your liking. Serve immediately with flaky salt (if using) and vegan parmesan and enjoy!