Tomato Miso Pasta

Bring a pot of water to a boil, salt it generously, then cook the pasta al dente according to the instructions on the package. Reserve 1 cup pasta water before draining.
6 oz pasta
While the pasta cooks, melt the plant-based butter in a skillet over medium heat. Add the shallot and garlic and cook for 2-3 minutes until softened.
2 tablespoons plant-based butter
1 medium shallot
2 garlic cloves
Stir in the concentrated tomato paste and continue to cook for another minute.
2 tablespoons concentrated tomato paste
Add the cherry tomatoes and cook for 8-10 minutes until they burst and you can easily break them up with the back of your spoon. You can leave them whole or break them up as you like.
½ pound cherry tomatoes
Stir in the white miso paste and agave syrup and cook for a further minute, stirring occasionally.
1 tablespoon white miso paste
1 tablespoon agave syrup
Add the cooked pasta to the pan and toss well to combine, adding a bit of the reserved pasta water if it looks too thick.
Season to taste with salt and freshly ground black pepper and serve immediately, topped with fresh basil and toasted pine nuts if you like.
Salt and ground black pepper to taste
Fresh basil
Toasted pine nuts