Chop veggies and herbs.
Start cashew cream. ½ cup raw cashews, ½ cup water, pinch of salt, 1 clove garlic. Place everything in the cup of a high-speed blender - replace lid.
Blend until smooth (~ 1 minute). Taste and adjust seasoning as required. Pour into a large measuring cup (will use blender again).
In a large wok-style skillet over medium heat, heat oil, onions, and garlic.
After a few minutes add the mushrooms, oregano, hot pepper flakes, S&P, (porcini mushroom powder if using) and let cook until the mushrooms release their water and start to turn golden (approximately 8-10 minutes).
Optional: add 1 tablespoon of tamari for additional flavour (optional but delicious).
Add the chopped sundried tomatoes and a large tin of whole tomatoes (I love the flavour from San Marzano), stirring and gently crushing the whole tomatoes with the back of your spoon.
Gently simmer for 10 - 15 minutes over medium-low heat.
Transfer tomato mixture to the blender and pulse a few times (to desired level of smoothness). *Use immersion blender if you have one.
Pour back into large skillet, add remaining vegetable stock (1 cup) let simmer.
Cook the pasta in salty water as per package directions.
Add ½ - 1 cup of the cashew cream to tomato sauce - start with ½ a cup and mix well - if you want it creamier, add more until desired creaminess is met.
Simmer over medium heat. Taste for seasonings and adjust as necessary.
Toss sauce with hot pasta, add a garnish of basil ribbons, hot pepper flakes, and vegan parmesan cheese (optional).