Be by boiling salted water in a large pot. Add your pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.

Add the halved cherry tomatoes to the skillet. Cook until the tomatoes start to soften, about 3-5 minutes. Pour in the heavy cream, stirring to combine.

Toss in the drained pasta, chopped basil, and reserved pasta water, mixing well. Allow flavors to meld together for about 2 minutes on low heat.

Stir in the grated Parmesan cheese (or nutritional yeast) and season with salt and pepper to taste. Serve hot, garnished with additional basil and cheese if desired.