Cook pasta according to package directions. Take off the heat just before they are done cooking
Saute onions and garlic on medium heat until fragrant and just beginning to brown. Season with oregano and red pepper flakes.
Combine onions, garlic, soaked cashews, almond milk, half of the sun-dried tomatoes, and lemon juice in a high-speed blender and blend until smooth and creamy.
Using the same pan that you cooked the onions in, saute the mushrooms until their water has evaporated and they turn a dark reddish-brown.
Add the remaining sun-dried tomatoes to the pan along with the blended sauce.
Add the slightly undercooked pasta to finish cooking in the sauce.
Season with salt and pepper to taste. Don't be shy with the pepper!
Add the basil, lemon zest, and parmesan cheese
Stir to combine and enjoy!