Cook the pasta according to the packet instructions.
320 g gluten-free pasta
Put all the pasta sauce ingredients into a high speed blender and whizz for a minute or two until completely smooth and creamy.
135 g cashew nuts, 80 g sun-blushed tomatoes, 400 ml vegetable stock, 1 tablespoon tomato puree, ¼ cup nutritional yeast, salt and pepper
Drain the pasta once it’s cooked to your liking, then pour back in the pan with the sauce and stir together over a gentle heat to warm the sauce slightly.
This sauce will thicken over time and when re-heating, so loosen it up with a little more vegetable stock or water if it starts to get a little too thick.
If making ahead, keep the sauce and pasta separate until ready to serve then quickly drop the cooked pasta in boiling water to reheat, drain and mix with the sauce over a gentle heat just before serving.
Serve with basil to garnish (you could also sprinkle a little nutty cheese on top, if you like).