Black pepper bucatini

Steps

1. Heat the oven to 190°C. Cut off about ¼ - inch of the garlic head to expose the top of the cloves.
2. Place the garlic on foil, cut side up. Sprinkle with salt and drizzle on oil.
3. Wrap the garlic loosely with foil and roast in the oven until soft and golden brown, 35 to 40 minutes.
4. Before the garlic is done roasting, cook the noodles until al dente in a large pot of boiling salted water.
5. Before draining, reserve 3 cups of the pasta water. Drain and set aside.
6. Meanwhile, melt the butter in the wok over medium-high heat.
7. Add the mushrooms, shallots and onion and sauté, stirring often, until the onion is translucent.
8. Add the wine and simmer. Continue to cook, stirring often, until most of the wine has evaporated.
9. Using the mortar and pestle, crush the peppercorns.
10. Add the pepper and red pepper flakes along with some oil and sauté until the mushrooms become slightly caramelized.
11. Place the cashews in the blender with 2 cups of pasta water.
12. Add the miso paste, nutritional yeast, and squeeze in the roasted garlic cloves.
13. Pulse until smooth and transfer the sauce to the skillet with the mushrooms.
14. Reduce the heat and add the pasta, tossing well to ensure they’re coated in the sauce.
15. Pour in fresh lemon zest and juice, tossing once more.