Cook your pasta according to package directions. Before draining the pasta, reserve ½ cup of the pasta water and set it to the side. As your pasta cooks you can work on step 2.

Add your nondairy milk, tahini, lemon juice, nutritional yeast, smoked paprika, ground mustard, and salt to a high powered blender. Blend until very smooth.

Bring a medium/large nonstick pot to medium-high heat on the stovetop. Add just a bit of water to prevent sticking, and add your onion and garlic. Allow to sauté for 4 minutes, stirring occasionally and adding small amounts of water as needed to prevent sticking.

Add the halved cherry tomatoes to the pot. Continue to sauté for 1 more minute.

Turn the heat down to medium-low. Add your blended tahini sauce mixture to the pan and let it heat and thicken for 5 minutes, stirring regularly. (We DON'T want our sauce to boil, so be sure the heat is on medium-low!)

Add your pasta and ¼ cup of the reserved pasta water to the pot. Mix to combine and let thicken a bit more if needed/desired (I usually let mine go another 5 minutes). If your sauce comes out too thick or isn't sticking to the pasta, you can add in more of the reserved pasta water 1 tablespoon at a time until desired consistency is reached.

If using, add in the optional vegan parmesan. Mix to combine, until melted into the sauce.

Toss in your basil and black pepper (and more salt, if desired). Serve and enjoy!