Start by bringing a large pot of salted water to a rolling boil. Once boiling, add 12 ounces of pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.

In the blender, combine 1 cup of soaked cashews, 1 cup of drained sun-dried tomatoes, 3 cloves of garlic, and 1.5 cups of vegetable broth. Add 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, 1/2 teaspoon of sea salt, and freshly ground black pepper to taste. Blend on high speed for 1-2 minutes until smooth.

Return the drained pasta to the pot over medium-low heat. Pour the blended sauce over the pasta and toss gently for 2-3 minutes until evenly coated and warmed through.

Serve the pasta in bowls and garnish with fresh basil leaves. Optionally, sprinkle with more black pepper and enjoy warm.