TO ROAST THE GARLIC

1. To roast the garlic, preheat your oven to 400.
2. Remove the loose, papery skin around each head, but keep it intact. Trim off the very top of the head to expose the garlic. Drizzle each head with 1 TB of the olive oil.
3. Wrap in foil, then place into a glass pyrex and roast for 30-40 minutes. It’s done when the exposed top is golden to deeply golden. Allow to cool completely, then separate the bulbs from the skin. Set aside.

TO MAKE THE SAUCE

1. Heat the remaining 1 TB of oil in a large saucepan over medium heat, add in the shallots and saute until softened and slightly golden.
2. Add in the tomatoes and saute until slightly softened, then stir in the marinara sauce. Once warmed, lightly mash half or all of the garlic and add to the sauce.*
3. Allow to warm all of the way through, then add in the coconut milk. Once warmed through, remove from the heat and stir in the basil and nutritional yeast.
4. Serve with any pasta dish.
5. * You can save any leftover garlic by storing it in the refrigerator and using within a week.