1. Gather all ingredients and equipment.
2. Preheat oven to 350F.
3. Cut roots of garlic heads, drizzle olive oil as needed, and cover in aluminum foil. Place them in a small sheet tray and roast for approximately 10-12 minutes or until golden. When soft and golden, remove peel to create a garlic paste.
4. In the meantime, soak cashews in hot water for approximately 20 minutes or until soft.
5. Prepare your brown vegan butter by heating butter in a small saucepan until completely melted. Add sage and marjoram and allow them to brown for approximately 8 minutes (Stir constantly to avoid burning).
6. After butter has a light brown color, remove from heat, blend, and strain. Let it rest at room temperature.
7. For shiitake mushroom “bacon”, preheat pan with olive oil and 2oz of vegan butter, cut mushrooms into thin slices and sauté at low medium heat until crispy (approximately 7 minutes). Stir occasionally. Remove from heat when crispness is achieved. Set aside.
8. For the pasta, place a pot with water until filled halfway through. When water starts boiling, add salt and your pasta. Let it cook for 7 minutes or until al dente.
9. For the sauce, rinse cannellini beans through water until it runs clear. Add them to a high-speed blender along with roasted garlic heads, cashews, almond milk, salt, pepper, nutmeg, and vegan brown butter. Blend until a smooth and creamy consistency is achieved. Add more almond milk if needed.
10. Mix sauce with pasta until well incorporated.
11. Serve with shiitake “bacon” and microgreens.
