Creamy Vegan Garlic Pasta With Roasted Tomatoes

This was good! I'm not a fan of cream sauce so I had to personally add red sauce to it after I made this. However, my husband liked it just the way it was, originally. 

Ingredients

Grape tomatoes, halved
Pasta (I used GF)
Olive oil
2 medium shallots, diced (I omitted this)
8 large cloves garlic, minced/grated
Sea salt and black pepper
3-4 Tbsp flour (I used GF)
2 1/2 cups almond milk (sub up to 1 cup with veggie stock, if preferred)

Directions

1. Preheat oven to 400 degrees and 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 ( I didn't baked them)
2. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside
3. In the meantime, prepare the sauce. In a large pan over, 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
4. Stir in 3-4 Tbsp flour 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  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
5. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir
6. Serve immediately and garnish with extra black pepper, fresh basil and vegan parmesan cheese