Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8-10 minutes, until it smells nutty and the water turns slightly starchy. Drain and set aside.
In a deep skillet, heat the olive oil over medium heat until it shimmers and you can smell the fruity aroma. Add the finely chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Stir in the minced garlic and cook for another minute until it becomes fragrant, about 30 seconds to 1 minute.
Add the tomato sauce, chopped sun-dried tomatoes, and a splash of water. Simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. It should smell rich and vibrant.
Meanwhile, prepare the cashew cream by blending soaked cashews with water until smooth and velvety. Set aside.
Stir the cashew cream into the skillet with the sauce, then add chopped basil, nutritional yeast, lemon zest, salt, and pepper. Let it simmer for another 2-3 minutes, stirring gently, until fragrant and well combined.
Combine the cooked pasta with the sauce mixture, stirring to coat all the noodles evenly. Taste and adjust seasoning if needed.
Transfer the pasta mixture into an oven-proof dish, spreading it evenly. Sprinkle the vegan cheese or nutritional yeast on top for a cheesy, crispy crust.
Bake in a preheated oven at 180°C / 350°F for 20-25 minutes, until the top is golden brown and crispy, and it bubbles gently around the edges.
Remove from the oven and let it rest for 5 minutes. This helps the bake set and makes serving easier. The aroma should be warm, fragrant, and inviting.
Serve hot, garnished with extra fresh basil if desired, and enjoy the hearty, crispy-textured vegan pasta bake!