Place the aubergine halves (cut side up) on a baking tray, brush the cut surfaces with oil, season with salt.
Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
Remove and allow to cool slightly, scoop out the flesh using a spoon.
Place the aubergine flesh in a blending cup. Mix the cornflour with the cold almond milk, add to the blending cup along with the remaining ingredients. Blend for 2-3 mins. until evenly mixed. Transfer the sauce to a pan, bring to the boil, simmer for approx. 5 mins. while stirring, spoon the sauce over a pasta of your choice.