Combine all the ingredients in a small bowl and whisk until smooth.
Pasta and Vegetables
Warm 1/2 tbs of the oil in a large cast iron or heavy-bottomed saucepan over medium heat. Add the green beans and broccoli and sauté until they are bright green and blistered in places, 7-8 minutes. Add a splash of tamari to the pan, sprinkle with black pepper to taste, and move the vegetables to one side of the pan.
Increase the heat to medium high. Add the remaining half tbs of coconut oil and the tomatoes. Let the tomatoes cook undisturbed for about 1 minute, then toss them and cook, tossing periodically, for about 4 minutes, until the tomato skins are wrinkled and blistered in places. Add a splash of tamari and the garlic, mix in the green beans and broccoli, and remove the pan from the heat.
In the meantime, cook the pasta according to the instructions on the package. Drain well and add the cooked pasta to the pan with the vegetables, then pour in the sauce and toss to combine. Serve immediately, garnished with parsley and fresh basil leaves.
Notes
Instead of the broccoli and green beans, I used 4 fresh zucchini, cut in half and then cut into slices. I also roasted the tomatoes in the oven since they were larger than cherry tomatoes.