Preheat oven to 425°F. Grease a 9-inch x13-inch baking dish or an 8 x 11 ¾-inch baking dish.
Place cherry tomatoes in a greased baking dish. Add Kalamata olives, garlic, extra virgin olive oil, dried oregano, sea salt, crushed red pepper, and freshly ground black pepper, and combine. Bake for 30 to 35 minutes, until the cherry tomatoes have softened. Stir halfway through cooking.
Meanwhile, mix vegan cream cheese with vegan ricotta in a small bowl.
Cook pasta according to directions. Before draining, reserve ¾ cup pasta water.
Take baking dish out of oven, add the vegan cream cheese and vegan ricotta mixture along with ¼ cup of reserved pasta water, and combine. Add more pasta water if necessary for creaminess. Taste and season as desired. Stir in fresh basil and serve. Top with additional basil if desired.
Notes
Add salt to your pasta water before you add the pasta for more flavor. Add ¼ cup to ½ cup of the reserved pasta water to help the vegan cheese mix more easily with the roasted tomatoes and pasta.
Store this pasta in a shallow air-tight container in the fridge for up to 3 to 5 days. Refrigerate pasta with two hours of cooking.