Add cherry tomatoes and peeled garlic cloves to a small oven-safe dish. Cover with olive oil and a pinch of salt, seal with foil, and roast at 375°F (190°C) until soft and lightly caramelized.
Blend the Base
Transfer the roasted tomatoes and garlic to a mixing bowl with a few spoonfuls of the infused oil. Blend until smooth and thick.
Add the Butter and Seasoning
Mix in vegan butter, balsamic glaze, basil, chili flakes, oregano, and black pepper. Blend again until everything comes together.
Whip the Sauce
Whisk the blended sauce for a few seconds to make it extra creamy and fluffy.
Chill for Scoops (Optional)
For a scoopable texture like in the video, chill the sauce for 30 to 60 minutes. Warm a spoon in hot water and scoop for smooth quenelles.
Toss the Pasta
Boil pasta until al dente. Add a few scoops of sauce while the pasta is still hot and toss to coat.
Serve
Top with more basil and a sprinkle of vegan parmesan. Serve right away and enjoy.