Preheat the oven to 350°F. Bring a large pot of water to a boil and prepare pasta according to package directions. Set aside.
Slice the stems off the tomatoes and place them in a food processor or blender and blend them until smooth.
In a small pot, melt the butter and add the onions. Cook for 2-3 minutes or until translucent. Add the garlic and cook for another 2 minutes.
Add the blended tomatoes and Italian seasoning and let simmer on medium for 5 minutes. Add in the coconut cream, tomato paste, salt, and pepper. Stir thoroughly. Let simmer for 5 minutes. Add additional salt and pepper, to taste.
In a large bowl, combine the pasta and tomato sauce. Stir gently to coat the pasta thoroughly with the sauce.
Add the past mixture to a 3–3.5 quart pasta dish and spread even. Top with the vegan cheese and bake for 15 minutes or until the cheese has just melted.