Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta in a colander and set it aside, keeping it warm.

In a large skillet, heat olive oil over medium heat. Add the sliced onions. Sauté gently for about 15-20 minutes, stirring occasionally, until golden brown and caramelized.

When the onions are caramelized, stir in the minced garlic. Cook for 1-2 minutes until fragrant.

Pour in the vegetable broth and let it simmer gently for about 3-5 minutes to reduce slightly.

Stir in the coconut cream and soy sauce, increasing heat to medium-high, and cook for another 2-3 minutes until heated through.

Add the warm, drained pasta directly into the skillet. Toss everything together until the pasta is fully coated with sauce.

Season your dish with salt, pepper, and nutritional yeast if desired. Garnish with fresh herbs before serving.