preheat oven to 400 degrees, line a baking sheet with parchment paper.
Toss trimmed and cut Brussel sprouts into 1 tbsp of avocado oil and a pinch of 1/4 tsp of sea salt in a bowl. Lay on the tray, leaving 1/4 of the tray free for the tomatoes. Bake for 35 minutes.
Meanwhile toss the tomatoes in 1 tbsp of oil and 1/4 tsp of sea salt. Once the 35 minutes is up, add the tomatoes to the tray and bake for an additional 10 minutes.
Meanwhile boil your water and cook pasta according to instructions. Place shallot and pancetta in the pan and cook on low-medium for 5-7 minutes. If you using the vegan bacon, just cook the shallot.
Drain pasta and place in a large bowl. Add shallots, bacon and the juices in the pan to the pasta and stir. next add the brussel sprouts and tomatoes. Pour remainig 1 tbsp of oil, basil, salt and peper to the pasta and toss.
Serve into bowl and sprinkle with parmson cheese or nutritional yeast.