Cook pasta according to box instructions. Set aside. (PS - for best results with gluten free pasta, don't rinse it after draining! Instead, drizzle and toss with olive oil)
Over medium/low heat, melt butter or heat oil for a minute or so, then add in garlic and onion. Sauté for a few minutes until fragrant.
Add the tomato paste, broth OR pasta water, spices, coconut milk and ricotta OR nutritional yeast. Stir until combined and allow to simmer, but not boil, for a few minutes. If you would like the sauce thinner, add more coconut milk.
Add the pasta to the skillet and fold to combine with the sauce.
Serve with optional red pepper flakes and fresh basil!
