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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Place 2 tablespoons of the oil in a large frying pan over medium-low heat until shimmering.
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3
Add the onions and cook, stirring rarely, until deep golden brown and caramelized, about 1 hour.
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4
Season well with salt and pepper, remove to a medium bowl, and set aside.
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5
Meanwhile, place the broccoli, cauliflower, and garlic on a rimmed baking sheet.
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6
Drizzle with 1 tablespoon of the oil, season with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper, and toss to combine.
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7
Roast in the oven until the vegetables are browned in spots and cooked through, about 15 minutes.
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8
Remove the baking sheet to a wire rack and set aside.
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9
Bring a large heavy-bottomed pot or Dutch oven of heavily salted water to a boil over high heat.
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10
Add the pasta and cook according to the package directions or until just al dente.
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11
Drain in a colander and rinse with cold water until cooled and the pieces are no longer sticking to each other (make sure to stir the pasta while rinsing); set aside in the colander.
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12
Reserve the pot (no need to rinse).
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13
While the pasta is cooking, place the coconut milk and walnuts in a blender and blend until smooth; set aside.
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14
Wipe out any water in the reserved pot, add the remaining 1/4 cup of oil, and place over medium heat until shimmering.
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15
Add the flour, Dijon, paprika, cayenne, remaining 1 tablespoon of salt, and remaining 1/2 teaspoon of black pepper and whisk until smooth.
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16
Cook, whisking occasionally, until the flour has darkened slightly in color, about 2 to 3 minutes.
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17
Whisk in the nutritional yeast and cook, whisking occasionally, until lightly browned, about 2 minutes.
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18
While whisking constantly, slowly add the reserved coconut mixture, then the soy milk, until evenly combined and smooth.
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19
(It will get very thick when you first add the coconut mixture, then thin out when you add the soy milk.)
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20
Increase the heat to medium high and cook, stirring occasionally, until the mixture comes to a simmer and thickens, about 5 minutes.
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21
Stir in the reserved pasta, caramelized onions, and roasted vegetables and cook, stirring occasionally, until the pasta and vegetables are heated through and steaming, about 3 minutes.
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22
Taste and season with salt and black pepper as needed.
