(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Melt Becel® Vegan Margarine in a pan over moderate heat. Add onions and garlic. Cover and cook until the onions are translucent, about 5 minutes.
Add the tomato paste and chili flakes. Cook until the tomato paste starts to lightly brown.
Add the vodka and stir well - scraping any bits of browned tomato paste from the bottom of the pan. Cook the mixture over high heat until the liquid is reduced by about half to concentrate the flavors.
Add the Becel® Plant-based Whipping Cream and water, and stir to incorporate the tomato paste evenly. Bring to a simmer.
Toss in cooked pasta. Add vegan parmesan, salt, and fresh basil. Serve immediately.