Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water and then drain the rest.

In a blender, combine soaked cashews, vegetable broth, nutritional yeast, garlic, Italian seasoning, and a pinch of salt and pepper. Blend on high until smooth and creamy.

Heat olive oil in a large pan over medium heat. Add chopped sun-dried tomatoes and sauté for about 2-3 minutes until fragrant.

Lower the heat, then add the drained pasta to the pan with the sun-dried tomatoes. Pour the creamy sauce over the pasta and gently toss everything together. If the sauce is too thick, add a spoonful of the reserved pasta water.

Season with additional salt and pepper to your liking. Toss until pasta is well coated with sauce. Remove from heat, plate, and garnish with fresh basil leaves.