Bring a large pot of salted water to a boil, add the pasta, cook until al dente, drain, and reserve a teaspoon of pasta water.

Melt butter in a skillet over medium-high heat, whisk in flour for 1 minute to form a roux.

Add minced garlic and stir for 30 seconds, then deglaze with wine or broth, reducing for 30-60 seconds.

Whisk in cream, mustard, and seasoning, cooking until slightly thickened.

Add chopped tomatoes and cook for 5 minutes.

Stir in cheese and basil until melted, remove from heat.

Combine pasta and sauce, adding reserved pasta water for creaminess.

Serve hot, garnished with extra cheese if desired.