Method:
Add cashew nuts and sunflower seeds to a bowl and cover with hot water. Set aside to soak for at least 10 minutes, the more the better.
Heat a large pot over medium heat. Add olive oil and garlic and cook until fragrant and when garlic is golden, add chilli flakes and stir often to avoid burning, about 4-5 minutes.
Add halved cherry tomatoes, tinned cherry tomatoes, salt and pepper and bring to a simmer. Reduce heat to low, cover, and continue simmering for 10 minutes or until thickened.
Drain cashew nuts and sunflower seeds to the tomatoes along with nutritional yeast, cook for another 3-4 min and turn heat off; cool down a little and blend until smooth and creamy in a high speed blender with 1 cup of water or more if necessary.
Return to the same pot (no need to wash) and check seasoning.
Cook pasta in salted water according to package instructions
Reserve 2 cups of pasta water and drain the pasta.
Add drained pasta to the sauce and stir to coat. It should be quite saucy and well coated. Add reserved pasta water a little at a time until the sauce becomes silky and creamy. Taste and season if needed. I like to serve it directly on the pot so I make sure to use a nice one. Drizzle with extra virgin olive oil, garnish with basil and serve.
