- Prepare the Creamy Ricotta Spread which can be found in our cookbook “The Radiant Table”
- Preheat your oven to 200 degrees Celsius
- Add the cherry tomatoes, olive oil, garlic, italian herbs, chili flakes and salt to an oven dish and combine
- Place in the oven for 30 minutes
- Take the dish out of the oven and stir in the vegetable bouillon
- Now add the Vegan Ricotta and basil on top of the oven dish and bake for another 10 minutes
- Take the dish out of the oven and combine everything until it forms a sauce
- Add the al dente penne to the dish and coat in the sauce
- Serve with more basil, salt and some olive oil