Preheat oven to 400°F degrees.

Cut tip off garlic head, drizzle with some of oil, season with salt and pepper.

Loosely wrap in foil and place directly on oven rack to roast for 45 minutes to 1 hour. When done, it will be fragrant and will appear soft and golden brown.

When cool enough, squish-out cloves into a blender.

Boil heavily-salted water.

Add noodles, give them a stir, and cook as directed to al-dente. (Probably about 8-10 minutes).

Drain and stir in a small amount of oil to prevent sticking.

Cover and set aside.

Heat a large skillet over medium heat. Once hot add oil. Once hot and minced garlic.

Stir and cook until lightly-browned, about 1-2 minutes.

Add 4 Tbsp of flour, whisk, and cook for 1 minute. (Reserve 1 Tbsp for later adjustment.)

Add 2 cups of almond milk, a small amount at a time to prevent clumping.

Stirring frequently, cook for 2 minutes.

Transfer sauce to the blender with the garlic cloves.

Add vegan parmesan cheese, nutritional yeast, and salt and pepper to taste. (Be generous.)

Blend on high until smooth.

Adjust thickness with a little more flour or almond milk

Return sauce to skillet and reheat on low until warm and somewhat thickened, about 2-3 minutes.

Mix breadcrumbs with additional tablespoon or two of nutritional yeast.

Add cooked pasta to sauce and toss to coat.

Top pasta with breadcrumb mixture.

Broil on high until golden brown. It should only take 1–2 minutes.

Garnish with an additional pinch of vegan parmesan cheese and red pepper flakes to taste.