To roast the garlic: Slice the top ½ inch off the garlic bulb, exposing the inside cloves. Drizzle with just enough olive oil to coat the bulb, about 1 teaspoon. Wrap tightly in foil. Roast at 400F for 35-45 minutes, until the inside bulbs are completely soft and golden.
Meanwhile, cook the fettuccine to al dente in well-salted water. Drain and set aside.
In a heat-safe bowl, add the roasted garlic bulbs and miso. Use a fork to mash into a paste. Sprinkle in the red pepper flakes.
Heat a small pot on the stove over medium-high heat. Add ⅓ cup olive oil. Once shimmering and crackling, pour the olive oil onto the miso mixture. Whisk until mostly combined; the sauce will not be fully combined, that's okay.
Toss the pasta with the miso-olive oil sauce. Use tongs or salad servers to toss until the sauce is evenly distributed. Add the lemon juice and lemon zest.
Roasted Vegetables
When the garlic is done roasting, adjust the oven temperature to 425F. Layer a large sheet pan with parchment paper.
Lay out the sliced bell pepper and zucchini on the sheet pan in a single layer, careful not to overlap the pieces too much. In a separate container like a loaf pan, add the cherry tomatoes.
Drizzle and toss the vegetables with olive oil, salt, and pepper. Roast on the center oven rack at 425F for 15 minutes, then remove from the oven.
To the same sheet pan, add the sliced veggie sausage and corn kernels. Return to the oven to roast for another 15 minutes.
When the vegetables are golden and the cherry tomatoes are burst, combine them with the pasta. Taste for salt and pepper. Garnish with fresh basil and enjoy!
Notes
Roasted garlic can be made up to 48 hours in advance. Keep refrigerated until ready to use, or roast garlic in bulk and freeze the cloves for up to 3 months.
Miso is, at its most basic, fermented soybeans. It is salty and umami. White or yellow miso work, though I imagine red miso would be fine too. This is usually available in the international aisle, sauce aisle, or with plant-based refrigerated foods.
Oven temps: I prefer roasting vegetables at 425F. To save time, you can roast the vegetables at 400 while the garlic roasts, but they may not turn as golden.
Nutritional calculations are an estimation and vary based on ingredients and brands used.