Preheat oven to 350 degrees
In a baking dish add tomatoes, shallot and garlic
Drizzle with 1 ½ tbsp olive oil, balsamic vinegar, salt and pepper
Add baking dish to the oven and allow to cook, uncovered, for 20 minutes
Soak your sunflower seeds by either long/quick soak method * (see notes for instructions on both)
Cook pasta according to the instructions (al dente)
Reserve ½ - 1 cup pasta water for the sauce, when you drain the pasta
In a large skillet, heat 1 tbsp olive oil on low flame
Add the roasted tomatoes, shallot and garlic (skin removed), saute for a minute
Add in ½ cup reserved pasta water, stir to combine
To a blender add soaked sunflower seeds, ¾ cup fresh water, salt, garlic powder, onion powder, lemon - blend until creamy
Into the skillet of pasta and sauce, add a dollop of the sunflower cream - stirring to combine *
Sprinkle with chili flakes
Cover with a lid and cook until sauce is warmed and pasta is cooked to your liking
Top with extra sunflower cream, chili flakes, fresh tomato and herb of choice