1. Preheat oven to 425 F. In 9-inch square baking dish, toss together tomatoes, olive oil, garlic, shallots, 1/2 tsp salt and pepper. Bake for 12 to 15 minutes or until tomatoes start to blister and turn golden brown.
2. Meanwhile, cook pasta according to package directions; set aside.
3. In blender, combine roasted tomatoes, Ripple Half & Half Original, vodka, cashew butter, tomato paste and remaining salt until smooth. Transfer to large skillet; bring to boil. Reduce heat to medium.
4. Simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Add pasta, tossing to coat well. Stir in basil.

TIPS

– Omit vodka for an alcohol-free tomato cream sauce.
– Serve with vegan Parmesan cheese.