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Bring a large pot of salted water to a boil and cook the pasta according to package directions.
While it cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and sauté for 2 to 3 minutes until softened. Stir in the garlic and cook for 1 minute, then add the cherry tomatoes, dried oregano, and a pinch of salt. Sauté until the tomatoes are blistered and beginning to break down, about 6 to 8 minutes. Stir in the tomato paste and cook for another minute.
Meanwhile, blend the soaked cashews with the ¾ cup water and a pinch of salt until completely smooth and creamy. Pour the cashew cream into the skillet with the tomatoes and stir until the sauce is rich and velvety.
Taste and adjust seasoning with salt and pepper as needed. Add the drained pasta and toss to coat. Stir in the chopped basil just before serving. Finish with vegan parmesan, as desired.