Cook pasta according to package directions. Reserve about 240 ml of pasta water before draining.

While pasta cooks, combine soaked cashews, drained silken tofu, vegetable broth, garlic, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy. Add a splash more broth if needed to reach desired consistency.

Heat olive oil in a large skillet over medium heat. Add the minced shallot and sauté until softened, about 3-4 minutes.

Add the chopped sun-dried tomatoes to the skillet and cook for another minute until fragrant.

Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes.

Pour the blended cashew-tofu sauce into the skillet with the vegetables. Stir to combine and heat gently, being careful not to boil.

Add the drained pasta to the skillet with the sauce. Toss well to coat. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired creamy texture.

Serve immediately, garnished with fresh chopped basil.