1Add 165g cherry tomatoes, 1 sliced small onion, 1 tsp dried Italian herbs, salt to taste, olive oil to drizzle, 1 tbsp balsamic vinegar, and 1 tbsp vegan cream to a baking dish.
2Bake or air fry at 190C/375F for 15 minutes.
3Meanwhile, cook 80-100g pasta.
4Mash down the baked tomatoes and other ingredients.