1. 1. Cook penne pasta according to package instructions. Drain and set aside.

2. 2. In a saucepan, heat extra-virgin olive oil over medium heat. Add minced garlic cloves and sauté until fragrant.

3. 3. Pour in almond milk and bring to a simmer. Stir in grated parmesan cheese until melted and creamy.

4. 4. In a separate bowl, whisk eggs and slowly pour them into the sauce, stirring constantly until well combined and thickened.

5. 5. Add cooked penne pasta to the creamy sauce, toss to coat evenly, and simmer for a few more minutes.

6. 6. In a mixing bowl, combine diced fresh onion, red onion, diced plum tomatoes, and chopped iceberg lettuce for the fresh tomato salad.

7. 7. Serve the creamy penne pasta hot with a generous serving of fresh tomato salad on the side.

8. 8. Enjoy your delicious meal!