Creamy, Roasted Garlic and Lemon Pasta (Vegan)

1. To roast the garlic, cut off the top portion of a garlic bulb (the pointy end) so that the cloves are exposed. Drizzle with 1 tablespoon olive oil on top. Place bulb, cut side up, in a baking dish. Bake in a 400ºF oven for 20 minutes, remove, add the remaining tablespoon of olive oil, and bake for an additional 10 minutes (or until the cloves are soft to the touch). Set aside.
2. For the sauce, melt margarine in a medium pot over medium heat. Add milk and whisk to combine. Add all other ingredients (except for garlic and pasta) and whisk to combine. For the garlic, squeeze out roasted cloves (they should come out easily) onto a cutting board. Press back and forth with a knife until a paste is made. Scrape the garlic paste into sauce mixture, and whisk to combine. Take off the heat and set aside. The sauce will begin to slightly thicken as the lemon juice works on the milk.
3. Boil water and add the pasta. Cook until it is just at al dente (the pasta has a slight bite to it). Drain and return to the boiling pot. Pour sauce over the pasta and cover with a lid (off the heat source). Let sit for 5 minutes so that the pasta can finish cooking and soak up the sauce. Enjoy!