Get the pasta going.
To a skillet, add the olive oil and butter. Heat over medium heat. When the butter has melted, add the tomatoes and shallots. When the tomatoes start to burst, deglaze the pan with the wine. Let the alcohol cook out for a few minutes. Add a little pasta water if the pan gets dry.
Lift the pasta out of the water and drop it into the skillet and mix with a wooden spoon, allowing the sauce to emulsify and coat the pasta. Add a little more pasta water to help it along.
To serve, top with vegan parm and fresh parsley. Enjoy!