Cook the Pasta: Bring a pot of salted water to a boil, add pasta, and cook according to package directions until al dente, about 8-10 minutes. Drain, reserving some water.

Sauté Aromatics: In a skillet, heat olive oil over medium heat, add diced onion, and sauté for 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Add Sun-Dried Tomatoes: Incorporate chopped sun-dried tomatoes into the skillet. Cook for 2-3 minutes until softened.

Make the Cream Sauce: Stir in coconut/cashew cream, dried basil, oregano, salt, and pepper. Simmer over low heat for 3-5 minutes.

Combine Pasta and Sauce: Add the cooked pasta, tossing to combine. Add reserved pasta water if sauce is too thick.

Serve: Plate the pasta and garnish with fresh basil leaves and nutritional yeast if desired. Serve immediately.