Preheat the oven to gas 6 / 200C / 400F and line an oven tray with foil
Spread out the tomatoes on the tray, drizzle with 2 tbsp olive oil, sprinkle with some salt and bake for 20 minutes
Meanwhile cook the pasta in boiling salted water as per the packet instructions and begin the sauce
Heat 1 tbsp olive oil in a pan over a medium heat. Add the garlic and onion, a pinch each of salt and pepper and cook for a few minutes until softened
Stir in the cornflour until the onion is evenly coated then slowly whisk in the coconut milk and stock
Let simmer and continue cooking for another 5 minutes to thicken
Puree the sauce smooth with an immersion blender and season to taste
Drain the pasta and add it to the sauce with the tomato, stirring gently to combine
Serve with some vegan parmesan and some freshly ground black pepper. The 'Violife' brand vegan parm is coconut-based and very good or if you're ok with cashew nuts, look up my previously posted recipe for 'Vickys Parmesan'
