In a medium sized bowl, toss tomatoes in 1/2 tablespoon of olive oil plus a little sea salt and freshly cracked pepper. Place on a baking sheet lined with parchment paper and roast for about 20 minutes!
Heat one tablespoon of olive oil in a small/medium-sized sauce pan over medium-high heat. Add in the diced shallot and garlic cloves plus a healthy dash of sea salt and freshly cracked pepper. Stir frequently and cook for about 3-4 minutes (shallot and garlic should be fragrant and soft).
Stir in the almond flour and corn starch then mix with a whisk. Once the flour and corn starch are incorporated into the oil, slowly whisk in the coconut milk! I add a little at a time and whisk very quickly so clumps don’t form.
Once all the coconut milk is whisked in, continue cooking for another 4-5 minutes to thicken. Then reduce heat to low and simmer the sauce until it reaches your desired thickness. taste and adjust seasonings as you see fit! (optional step: use an immersion blender to blend the sauce until creamy and smooth)
Add one tablespoon olive oil to a large skillet over medium heat. Add zoodles plus a pinch of paprika then sauté for about 3-5 minutes or until zoodles are soft-ish but not limp.
Stir in cream sauce (completed in step five) and bursting cherry tomatoes (from step one) then cook for another 3-5 minutes or until zoodles are soft and resemble spaghetti noodles.
Divide zoodle mixture into two bowls, top with a pinch of red pepper flakes then eat