Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 ounces of your favorite pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain the pasta and set it aside, leaving a bit of pasta water for later to adjust the sauce’s consistency if needed.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one medium diced onion and sauté for about 5 minutes, stirring frequently, until it's translucent and fragrant. Next, toss in 3 minced garlic cloves, cooking for an additional minute until they're golden and aromatic.

Stir in 1 cup of chopped sun-dried tomatoes, allowing them to warm through in the skillet for about 2-3 minutes. Keep stirring to ensure even heating.

Pour in 1 cup of coconut cream or homemade cashew cream, along with 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and season generously with salt and pepper. Stir the mixture well and let it simmer over low heat for about 5 minutes.

Add the drained pasta to the skillet with the creamy sun-dried tomato sauce. Toss everything together gently, making sure each strand of pasta is evenly coated. If the sauce seems too thick, add a splash of reserved pasta water.

Plate your creamy sun-dried tomato vegan pasta, garnishing each serving with fresh basil leaves and nutritional yeast if desired. Serve immediately.