Preparation

• Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight.
• Make the cashew cream: Add the cashews and ½ cup fresh water to a blender. Blend until completely smooth and creamy, scraping down the sides as needed. Set aside.
• Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve some cooking water, then drain and set aside.
• Make the sauce: In a large pan, heat olive oil over medium heat. Add garlic and sun-dried tomatoes. Sauté for about 60 seconds until the garlic is fragrant. Reduce the heat and stir in the blended cashew cream, 1 cup fresh water, tomato paste, and basil. Stir until heated through and gently bubbling, 1–2 minutes. Remove from heat.
• Combine and serve: Add cooked pasta to the sauce and toss well to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste. Serve hot with your desired garnishes.