Start by draining the canned tomatoes through a fine mesh sieve, gently pressing to extract excess liquid. Keep a bit of that liquid for later.

Bring a large pot of salted water to a boil and cook the pasta until al dente, which usually takes about 8 minutes. Drain, but do not rinse.

While the pasta cooks, heat the avocado oil in a large skillet over medium heat. Add the chopped garlic and onion, frying for about 2 minutes until fragrant and softened.

Stir in the drained tomatoes, tomato paste, chili flakes, and oregano. Cook this mixture for 3 to 4 minutes, stirring occasionally, until everything is well blended and the sauce thickens.

Add the vegan cream cheese and vegan parmesan, continuously stirring until the cream cheese melts into a smooth sauce. Season with salt and pepper to your liking.

Toss the drained pasta into the sauce, mixing well until every piece is coated. If the sauce is too thick, add a splash of the reserved tomato liquid to reach your desired consistency. Serve hot, garnished with extra parmesan and fresh basil if you have it.