In a large pot, heat the olive oil on medium high. Then add the cherry tomatoes and chopped garlic. Saute, reducing heat as needed for 2-3 minutes or until the tomatoes start to burst. Season with a pinch of salt and pepper. Then add the agave syrup if using. This helps them caramelize and makes them sweet and delicious, but it is optional.
Continue to saute for another 2-3 minutes or until the tomatoes are a little brown and have all burst.
Remove the tomatoes and garlic from the pot, put in a bowl and set aside.
Now, add the vegetable broth, non dairy milk of choice and can of coconut milk to the pot. Stir and then season with a few pinches of salt and pepper and the nutritional yeast. Stir to combine.
Bring to a boil, then in a small bowl, whisk together the corn starch and water, then add it to the pot. Stir to combine.
Next, add the pasta to the boiling pot of liquid. If using long noodles, I like to break them in half. Stir the pasta into the pot. Simmer reducing heat if needed until the pasta is done (check package for directions). When the pasta is done, it should have absorbed most of the liquid and it should just be nice and creamy and saucey.
Once the pasta is done (don't drain!), taste and adjust seasoning, you may need more salt and pepper.
Then add the caramelized tomatoes and chopped fresh basil into the pasta. Stir to combine, taste one more time and adjust seasoning. I like to add a squeeze of lemon juice, but that is optional. Serve immediately! I grated VioLife vegan Parmesan on top of mine!