In a large pot, bring salted water to a rolling boil. Add your favorite pasta and cook until al dente, usually about 8–12 minutes. Drain and set aside, reserving a splash of pasta water.

In a skillet, heat olive oil over medium heat. Add diced onion, cooking for about 5 minutes until translucent. Add minced garlic and cook for another minute.

Stir in the chopped sun-dried tomatoes, allowing them to warm through for 2–3 minutes.

Pour in the coconut or cashew cream, followed by dried basil, oregano, salt, and pepper. Stir and let it simmer until the sauce thickens slightly.

Add the drained pasta to the skillet, tossing gently to coat evenly in the creamy sauce. If needed, add reserved pasta water for desired creaminess.

Plate your pasta and garnish with fresh basil leaves and a sprinkle of nutritional yeast, if desired.