Creamy Dairy-Free Pasta with Cherry Tomatoes

Instructions

1. In a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
2. Meanwhile, in a large skillet, heat 2 tbsp (30 ml) of the oil. Add the tomatoes and basil sprigs to the skillet. Cover and simmer over low heat until the tomatoes start to burst, about 10 minutes. Season with salt and pepper. Set aside in a bowl. Remove and compost the basil sprigs.
3. In the same skillet over medium heat, soften the onion in the remaining oil. Add the garlic, tomato paste and red pepper flakes. Cook for 2 minutes while stirring. Add the flour and cook for 1 minute while stirring. Whisk in the oat beverage. Bring to a boil over medium heat. Add the nutritional yeast. Season with salt and pepper. Mix well. Add the tomatoes and pasta. Mix well to coat the pasta in the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
4. Serve the pasta in bowls. Sprinkle with basil leaves.