1
Place the cherry tomatoes, roughly chopped onion, and garlic cloves in a baking dish.
2
Toss with olive oil, a little salt, and pepper.
3
Roast in a preheated oven at 220°C (425°F) for 25–30 minutes.
4
Cook the rigatoni in salted water until just al dente, reserving 200 ml of the pasta water before draining.
5
Place the roasted vegetables, along with any accumulated juices, silken tofu, tomato paste, lemon juice, salt, nutritional yeast, and pepper in a blender.
6
Blend until very smooth and creamy, about 1 minute.
7
Pour the sauce into a pan, add the rigatoni, and toss to combine for about 2 minutes.
8
Gradually add more of the reserved pasta water until the sauce is nice and creamy.
9
Stir in the basil and serve the pasta seasoned with pepper, salt, and, if desired, chili flakes.