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Finely chop the garlic cloves. (If that feels like too much of a hassle, you can use a microplane.)
Dice the shallots as finely as you can.
Cook the pasta: Bring a pot of water to a boil and add a generous pinch of salt. Cook the pasta until al dente. (Reserve ½ cup of pasta cooking water before draining.)
While the pasta is cooking, heat the olive oil in a large pan (or heavy-bottomed pot) over medium-low heat. Once hot, add the garlic, shallots, and a pinch of salt. Sauté for 1 to 2 minutes or until fragrant.
Add the Korean chili pepper flakes and Korean chili paste. Sauté for 1 minute. Add the tomato paste and sauté for 1 to 2 minutes or until the raw flavor cooks off. Pour in the vodka and deglaze the pan for 1 minute. Add the heavy cream, the nutritional yeast, and the blended cashew cream, stir, and simmer for 1 to 2 minutes.
Add the drained pasta and toss for 1 minute. Reduce the heat to low. Add the butter and gently stir until the butter is completely melted and thoroughly combined.
Add about ½ cup (120ml) of the reserved pasta water. Gently toss for 1 minute or until the sauce is fully emulsified. Turn off the heat and taste for seasoning, adding salt if needed. Divide into serving bowls and top with more black pepper and sliced green onions (if using). Enjoy!