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1
Preheat oven to 400 degrees F; toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
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2
Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
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3
In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
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4
Stir in 3 tablespoons flour (or as needed to thicken) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don't form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish)
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5
If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
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6
Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
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7
Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.
