Begin by cutting the very top of the heads of garlic off.

Drizzle the garlic and the shallots with the olive oil.

Enclose the garlic and the shallots in separate tin foil containers and place in a 350 and cook for 1 hour.

In a food processor, add the garlic shallots, parsley, basil, rosemary and the dried ingredients and pulse.

Give a couple pulse to incorporate. Next, add 2 tablespoons of the avocado oil and tomato paste.

Pulse until paste forms and everything is well incorporated. Set aside.

Heat the remaining avocado oil in a skillet on medium heat.

Add in about 1 cup of the Italian masala paste with the diced onion.

Simmer for 4 - 5 minutes so the onions soften and the pastes releases its herbs.

Next, add in the tomatoes and cook for 1 minute.

Season with salt & pepper.

Add the coconut milk, mix well and simmer for 5 - 10 minutes.

The sauce will thicken up.

Cook the noodles in boiling water for approximately 2 minutes.

Top the cooked noodles with a lot of the sauce.

Serve and enjoy!