Preheat your oven to 400°F (200°C). On a baking tray, toss the cherry tomatoes with olive oil, Italian seasoning, salt, and pepper until well coated. Spread them in a single layer and roast for 20-25 minutes until soft and blistered.

Once the roasted tomatoes are out of the oven, mix in the vegan pesto and vegan cream cheese. Stir until combined to create a creamy sauce.

In a large pot, cook spaghetti according to package instructions. Drain and reserve a splash of pasta water. Add warm spaghetti to the tomato and pesto mixture, tossing to coat evenly.

Serve warm, garnishing with vegan parmesan and fresh basil leaves.