Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt. Sauté until translucent and sweet, about 4 minutes.

Add the minced garlic and cook for 30 to 60 seconds until fragrant, taking care not to let it brown.

Stir in the chopped sun-dried tomatoes and smoked paprika, letting them warm and release their flavor for 2 minutes.

In a blender, combine the soaked and drained cashews (or silken tofu), reserved sun-dried tomato oil, plant milk, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend until ultra-smooth.

Pour the blended cream into the skillet with the tomato mixture and warm gently, stirring. If the sauce is too thick, add a splash of reserved pasta water.

Toss the drained pasta into the skillet, folding it into the sauce so each piece is coated. Add baby spinach now if using.

Finish with fresh basil, a drizzle of olive oil, and a crack of black pepper. Adjust seasoning as needed.