Vegan Roasted Garlic and Onion Miso Shells

0 Preheat the oven to 425 degrees(F).
1 Cut the top off the onion and the garlic bulb so the onion and garlic cloves are exposed. Put them in a metal baking pan. Drizzle the olive oil evenly over the top of the onion and garlic. Sprinkle them with a pinch of salt and pepper.
2 Roast the garlic and onion for 35 to 45 minutes or until the garlic and onion are golden brown and very tender. 
3 When the garlic and onion are done roasting, let them cool while you cook the pasta. Cook the pasta according to package directions, then drain when al dente.
4 Once the pasta is done and the garlic and onion cool enough to handle. Add the silken tofu, gingery miso sauce and non-dairy milk to a blender.
5 Now peel the skin off the onion and add it to the blender. Then squeeze the cloves of garlic out of the skin and add them to the blender as well. Then add a generous pinch of salt and pepper to the blender.
6 Blend on high, scraping down the sides as needed until the sauce is completely smooth.
7 Pour the sauce into the pot that you used to cook the pasta and heat on medium low. 
8 Once the sauce bubbles a little, add the pasta back to the pot and stir to combine. Let the pasta cook with the sauce for 1-2 minutes. Turn off the heat and taste and adjust seasonings. I usually need to add more salt and pepper. 
9 Serve immediately with chili crisp and chives on top. Plus steamed veggies if desired!