In a large pot, put olive oil & red pepper flakes and turn heat on very low. Allow the oil and pepper to heat together for 5 minutes. Add the onion and cook on low for 20 minutes, until the onions are translucent and start to caramelize. Add the garlic and cook for 3 minutes on low. Increase the heat to medium and add Mushrooms and cook for 4 minutes. Add cherry tomatoes and cook for 3 minutes.
Add Basil, Oregano, rosemary and stir through mixture. Add vegetable stock and bring to a boil then simmer for 10 minutes or until stock had cooked down to half.
Add 3 1/2 cups Almond milk and simmer for 10 minutes. In a separate container mix remainder of cold or room temperature milk & wondra flour and add to your sauce, bring to a boil then lower heat and simmer on low for an additional 10 minutes. Stir in the Parmigiano Reggiano cheese to your sauce.
Sauce will be ready when thick enough to coat the back of a spoon.