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

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'