Step 1

Preheat the oven [a toaster oven is best if you've got it] to 400 degrees F (200 C). Take the head of garlic and use a serrated edge knife to slice off the top just enough that you're exposing the garlic cloves a bit. Place the garlic on a piece of foil and drizzle with olive oil (about a tablespoon), then wrap foil around the head and place it on a small baking tray. Roast it in the oven for 30 to 35 minutes until the garlic feels really soft. when you press on the outside. Let it cool, then gently squeeze the bulb and the cloves of garlic should pop right out. Place the cloves in a small bowl and mash with a fork, then set aside.

Step 2

In a large, high-sided skillet cook the onion for 4 to 5 minutes until translucent. Now add the roasted garlic and pour in the white wine to deglaze the pan. Stir to loosen anything stuck to the pan and allow the wine to mostly evaporate, then reduce heat to lowest setting.

Step 3

Add in the mushrooms and coconut milk and continue stirring until the sauce begins to thicken slightly and mushrooms start to cook, then add in the cashew yogurt, nutritional yeast and stir until evenly mixed. Season sauce to taste with salt and pepper.

Step 4

Add the peas and stir over medium high until heated through. Lastly, add the pasta and stir well to coat in sauce. Simmer over low heat for about 5 minutes until hot. Serve and enjoy.