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Bring a large pot of salted water to a boil over a high heat. Add the penne and cook until al dente according to package instructions. Once cooked, drain the pasta water and return the penne back to the pot.
While the pasta is cooking, add the tomatoes, cashews, nutritional yeast, oregano, garlic and salt to a blender and blend on high 2-3 minutes until smooth.
Stir the blended cashew sauce into the pot along with the drained penne and stir until well combined. Serve with fresh basil and topped with vegan parmesan if desired.