Start by cooking the pasta in a large pot of salted boiling water until al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add diced onion and cook until fragrant and golden, about 3-4 minutes, stirring occasionally.
Add the minced garlic to the skillet and cook for another minute until fragrant, taking care not to burn it.
Pour in the crushed tomatoes and stir well. Let the sauce simmer on low heat for 8-10 minutes until it thickens slightly and fills your kitchen with a rich tomato aroma.
Meanwhile, drain the soaked cashews and transfer them to a blender, along with the plant-based milk, nutritional yeast, smoked paprika, and a squeeze of lemon juice if you like. Blend until completely smooth and silky, about 30 seconds.
Pour the cashew cream into the simmering tomato sauce, stirring gently to combine. Cook for another 2-3 minutes until the sauce turns a creamy orange-red hue and is heated through.
Season the sauce with salt, pepper, and most of the chopped basil. Stir well, allowing the herbs to release their aroma.
Toss the cooked pasta into the skillet with the sauce, stirring to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
Let the pasta sit in the sauce for a minute off the heat so the flavors meld beautifully.
Serve the pasta hot, garnished with the remaining fresh basil and a drizzle of good olive oil if desired. Enjoy the velvety, vibrant flavors!
