Preparation:

Preheat the oven to 180°C.

Place the cherry tomatoes on an ovenproof tray. Brush with olive oil and sprinkle with salt and pepper.

Bake for 20 to 30 minutes.

While the cherry tomatoes are roasting, bring a large pot of salted water to the boil.

Follow the instructions on the packet to cook the pasta.

When the tomatoes are cooked, take them out of the oven and set them aside.

While the pasta is cooking, prepare the creamy sauce. Place the Petit Frais à l'Ail Organic in a bowl and use a whisk to reduce it to a smooth paste.

When there are 5 minutes left in the cooking time for the pasta, take a small ladleful of the cooking water and add it to the Petit Frais à l'Ail organic.

Mix well with the whisk.

Repeat until you have a sauce with the consistency of a semi-thick cream.

Be sure to keep the sauce fairly liquid as it will thicken when added to the pasta.

Drain the pasta and quickly return it to the pan.

Immediately add the creamy sauce and mix well.

Add the herbs and mix again. Do this as quickly as possible.

Serve immediately with the roasted cherry tomatoes.

Then all that's left to do is enjoy! Here is a wonderful vegan recipe that is simple, quick and has few ingredients, and can be made 100% gluten-free... So that everyone can enjoy it!