Vegan Roasted Tomato Ricotta Pasta

Preheat the oven to 425 degrees.
Cut the top off of the garlic head so the cloves are exposed. Add the tomatoes, shallot, garlic and rosemary to a baking dish. Drizzle with olive oil and sprinkle with salt, pepper and red pepper flakes. Place in the oven and bake for 20 minutes. Give the baking dish a shake, then bake for another 5-10 minutes, or until all of the tomatoes have burst. Remove from the oven and allow to sit until the garlic is cool enough to handle.
Add everything from the baking dish to a food processor - being sure to remove the rosemary from the stems and pressing the garlic cloves from the skin. Add the vegan ricotta & basil and blend until smooth. Set aside.
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
Place the empty pot back on the stove over medium heat. Melt the vegan butter and add the sun-dried tomatoes. Cook for a couple of minutes, stirring frequently. Pour in the sauce & some of the pasta water and cook until heated through. Taste and adjust salt & pepper. Add the cooked pasta to the sauce and stir to combine adding more pasta water if needed.
Serve hot with more fresh basil and red pepper flakes.