Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.

In a high-speed blender, combine the soaked cashews, vegetable broth, and nutritional yeast, processing until completely smooth.

Heat one tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat.

Sauté the shallot and garlic for 2 to 3 minutes until translucent and fragrant.

Add the chopped sun-dried tomatoes and red pepper flakes to the skillet and cook for an additional 2 minutes.

Lower the heat and pour the cashew cream mixture into the skillet, stirring constantly until the sauce begins to simmer and thicken.

Drain the pasta, ensuring at least 1/2 cup of the cooking water is reserved.

Add the cooked pasta and fresh spinach to the skillet, tossing until the spinach is wilted and the pasta is thoroughly coated.

Adjust the sauce consistency using the reserved pasta water if necessary.

Season with salt and black pepper to taste and garnish with fresh basil before serving.