Creamy Vegan Garlic Pasta

Preheat the oven to 350 degrees and line a baking dish with parchment paper. Add the tomatoes to the baking dish and drizzle with olive oil, salt, pepper and thyme. Place in the oven and bake for 30-35 minutes, or until the tomatoes burst. Remove from the oven.
Meanwhile, melt the butter and olive oil in a pot over medium heat. Add the garlic, salt, pepper and red pepper flakes. Cook for about 60 seconds, or until fragrant. Add the broth and bring to a boil. Place the pasta in the pot and gently press it down. Lower heat and simmer until all of the liquid is absorbed, stirring frequently.
Add the smoked paprika, non-dairy creamer and parsley to the pasta and toss to combine. Serve with the roasted tomatoes, more parsley, fresh basil and black pepper. Also, feel free to drizzle the tomato juices from the roasting pan over the pasta before serving.