Start by heating the olive oil in a deep skillet or wide pot over medium heat until it shimmers and begins to smell fragrant.
Add the minced garlic and chopped onion to the hot oil and cook for about 2 minutes, stirring occasionally until they release their aroma and become translucent.
Pour in the vegetable broth and add the dry pasta, pushing everything down so the noodles are submerged. Bring the mixture to a gentle boil, with bubbles starting to form around the edges.
Add the halved cherry tomatoes or sun-dried tomatoes, along with chopped herbs, stirring briefly to distribute evenly.
Reduce the heat to low, cover the pot loosely, and let everything simmer gently for 10 to 12 minutes, stirring occasionally so the pasta cooks evenly and the broth thickens slightly.
Uncover the pot and check the pasta — it should be tender but still with a slight chew, and the broth should be creamy and clinging to the noodles.
Stir in the fresh lemon juice, then taste and season with salt and pepper as needed for balance.
Let the pasta sit off the heat for about 2 minutes to allow flavors to settle and the sauce to thicken just a bit more.
Finish by scattering chopped fresh herbs on top, adding a drizzle of olive oil, or sprinkling nutritional yeast if desired for extra flavor.
Serve the pasta hot straight from the pot, enjoying the fragrant, cozy, and creamy dish with each bite.
