Step 1

Preheat the oven to 400 degrees(F).

Step 2

Cut the grape tomatoes in half then put them on a large sheet pan. Drizzle with the 1 tablespoon of olive oil and the 1 teaspoon of salt. Toss together to coat the tomatoes.

Step 3

Roast the tomatoes for 15-17 minutes or until juicy and a bit brown.

Step 4

In the meantime, cook the pasta according to package directions.

Step 5

Now, make the cheese sauce. Heat the remaining 2 teaspoons of olive oil in a large non-stick skillet on medium high.

Step 6

Add the red onion and garlic. Saute for about 3-5 minutes or until the onion is translucent.

Step 7

Then add the vegan butter to the skillet. Stir it into the garlic and onions. Once it's melted, add the flour and stir together to make a roux. Simmer for another 1-2 minutes.

Step 8

Next, pour the non-dairy milk into the skillet and whisk to combine and make sure there are no lumps. Then whisk in the nutritional yeast, vegan Parmesan and a few pinches of salt and pepper. Reduce heat to medium low. Simmer the sauce, whisking frequently until it is nice and thick. 2-3 minutes.

Step 9

Then add the thawed, drained spinach to the sauce and stir to combine and simmer for another minute to heat up the spinach. Taste and adjust seasonings.

Step 10

When the pasta and tomatoes are done, drain the pasta and add it back to the pot, then pour in the roasted tomatoes, the "cheese" sauce and the olives. Stir to combine. Taste and adjust seasoning. Add some fresh lemon juice if desired.

Step 11

Serve with vegan feta on top if you wish!