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Prepare pasta according to package instructions. Once cooked, drain and set aside.
Warm olive oil in a large sauce pan or skillet. Add the garlic and sauté for one minute. Stir in oregano, half of the chopped sun dried tomatoes (the rest will be added in at the end) and the flour and cook another minute.
Stir in the almond milk and bring to a simmer and let thicken two minutes. Stir in the tomato paste and the vegan parmesan.
Transfer the sauce to a blender and process for a minute or two until you have a smooth, creamy texture. You can also blend this using an immersion/stick blender.
Pour the creamed sauce back into the pan/skillet and stir in the cooked pasta and the remaining chopped sun dried tomatoes. Top with the fresh basil and additional parmesan if desired.
Serve and enjoy! Leftovers will keep for 2-3 days in the fridge stored in an airtight container.