Add your cashews to a bowl and cover with 1 cup of hot water. Soak for 15 minutes.

We will next begin sauce. In a large sauce pan, heat 3 TBS olive oil over medium. One hot add shallots, stir, and sauté for 5 minutes until translucent. Add minced garlic, red pepper flakes, a dash of salt and pepper, and 2 teaspoon dried basil. Stir for 30 seconds more. Add in tomatoes and wine, bring to a boil, and simmer for 20-30 minutes, covered.

While this is simmering, add cashews (and their soaking water) to a high-speed blender along with nutritional yeast, lemon juice, soy sauce (or aminos), and another few twists of salt and pepper. Blend until smooth (this is our "cream"). Set aside.

Boil some water for pasta in another large pot. Prepare according to package directions. 3 minutes before finished cooking, add in broccolini. Drain pasta and set aside, reserving a bit of the pasta cooking water to add to the finished dish as needed.

Add cashew cream to sauce pot, stirring completely. Remove from heat. Add in pasta with veggies and stir to coat. Add the reserved cooking water if things are a bit dry. Serve hot with more red pepper flakes, cashew parmesan, and fresh basil.