Preheat your oven to 200°C (390°F). Toss cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and half of the minced garlic. Spread them evenly on a baking sheet and roast for 20-25 minutes until blistered and fragrant.
While the tomatoes roast, bring a large pot of salted water to a boil. Cook your pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
In a blender, combine soaked cashews, roasted tomatoes, nutritional yeast, lemon juice, remaining garlic, and a splash of water or plant milk. Blend until smooth and creamy, about 1-2 minutes. Taste and adjust the seasoning as needed.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Pour the blended sauce into the skillet with garlic. Let it simmer gently for 2-3 minutes, stirring occasionally, until heated through and slightly thickened.
Add the cooked pasta to the skillet, tossing gently to coat each strand evenly with the sauce. If the sauce is too thick, add a little reserved pasta water to loosen it up.
Finish by stirring in chopped fresh basil and a drizzle of olive oil. Serve immediately, garnished with extra basil if desired.