Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Cook the pasta until al dente, about 8-10 minutes, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering and fragrant. Add the chopped onion and sauté for 2-3 minutes until translucent and slightly golden, releasing a sweet aroma.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. The garlic should smell nutty and aromatic.
Add the crushed tomatoes to the skillet and stir well. Let the mixture simmer gently for about 10 minutes, until the sauce thickens slightly and fills the kitchen with a rich, tangy aroma.
Turn off the heat and carefully transfer the tomato mixture to a blender or use an immersion blender. Add the plant-based cream and blend until smooth and velvety. If too thick, add a splash of water or plant milk to loosen it up.
Pour the blended sauce back into the skillet and warm over low heat for a couple of minutes. Taste and season with salt and pepper as needed. The sauce should be glossy, vibrant red, and fragrant.
Add the cooked pasta to the skillet with the sauce. Toss gently to coat all the noodles evenly, allowing the sauce to cling beautifully to each strand. Cook together for 1-2 minutes until heated through and well combined.
Remove from heat and stir in torn fresh basil just before serving. The basil releases a bright, herbal aroma that complements the rich tomato sauce.
Serve immediately in warm bowls, garnished with additional basil or a sprinkle of nutritional yeast if desired. Enjoy the velvety, bright flavors of this comforting vegan pasta.