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Cook pasta according to package directions, reserving at least ½ cup of pasta water before draining.
Add the onion to a pan with 1 to 2 tablespoons of olive oil or water, until translucent, approximately 2 minutes.
Add the garlic, spices and tomato paste, and stir until fragrant, approximately 2 minutes. Add the cherry tomatoes and vegetable broth. Cover, and allow to cook for 3 minutes, until the tomatoes have bursted.
Add the coconut milk and vegan cheese if using. Stir until a creamy sauce is formed.
Add cooked pasta and fresh basil. Stir until the pasta is coated in the sauce, and add the reserved pasta water if needed. Serve immediately.