Marry Me Pasta (With Vegan Tuscan Sauce)

In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, and garlic powder. Blend till smooth like heavy cream. Set aside.
Meanwhile - Cook pasta in boiling water per the package instructions. Once pasta is ready, then drain and rinse under cold water. Set aside.
Next, melt butter in a medium size pot or Dutch oven over low heat. Add minced garlic, Italian seasoning, red pepper flakes, and continuously stir for a minute to avoid burning.
Add in the tomatoes and letting the tomatoes soften on low heat for a few minutes. You can add a ¼ cup of broth or water to avoid burning, if needed. Once softened, then smash them using your spatula.
Then add the sun-dried tomatoes, tomato paste, broth, salt and give it a good stir.
Pour in the cashew cream, and give it a good mix again. Cook for about 30 seconds till it thickens.
Add in the chopped basil and cooked pasta. Toss together till all the pasta is even coated.
Garnish with grated vegan parmesan cheese, more fresh basil, and red pepper flakes before serving.