Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.

While the pasta cooks, prepare the creamy sauce. In a high-powered blender, combine the soaked cashews, sun-dried tomatoes, plant-based milk, garlic, nutritional yeast, Italian seasoning, salt, and pepper. Blend on high until the mixture is smooth and creamy. Taste and adjust seasonings as needed.

Heat the olive oil (or oil from the sun-dried tomatoes) in a large skillet over medium heat. Add an extra minced garlic clove if you love bold garlic flavor, and sauté until fragrant, about 1 minute.

Lower the heat to medium-low and pour the blended sauce into the skillet. Stir in the reserved pasta water a little at a time until the sauce reaches your desired consistency. Add the cooked pasta to the skillet and toss to coat evenly.

Remove the skillet from heat and stir in the fresh basil. For extra flavor, sprinkle on red pepper flakes or an additional drizzle of olive oil. Serve warm and enjoy!