1 pound whole-wheat pasta shells (or other pasta shape of your choice)
2 cups pasta water
1 cup raw cashews, soaked in water for at least 30 minutes
1 cup low sodium vegetable broth
3/4 cup sun dried tomatoes (if they’re really dry, feel free to soak them in the broth first)
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 clove garlic, roughly chopped
Salt and pepper to taste
1 teaspoon crushed red pepper flakes (less if you don’t like the heat)
1/2 cup thinly sliced basil leaves, plus more for garnish