Preheat oven to 350°F. Roughly chop the onion and shallots. Chop off the head of the garlic and drizzle 1 tbsp of olive oil into it, then wrap with foil. Toss chopped onion and shallots in a bowl with 1 tbsp of olive oil, salt and pepper. Place everything on a baking sheet together and bake for 45 minutes. 

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After 15 minutes, bring a large pot and a small pot of water to a boil. Add pasta and salt to the large pot boiling water and cook until al dente. Add cashews to the small pot, stir and cook for 25-30 minutes or until soft and hydrated. Fettuccine likes to stick, so stir it very frequently. Right before straining the fettuccine, remove 2 cups of pasta water, and set aside for the sauce.

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Transfer baked garlic, onion and shallots to a blender or food processor. Add the boiled cashews, salt, pepper, garlic powder, Italian herb seasoning and to start 1/2 cup of the pasta water. Blend until combined and smooth. Add more pasta water until desired sauce thickness.

 

Transfer sauce to the big pot and add back the cooked pasta. Stir to coat, adding more pasta water as needed. Season and garnish with more Italian herbs before serving right away. Can refrigerate for up to 5 days.