Prepare your Cashew Cream or Tofu Cream if you haven’t already.

Boil the pasta according to the package instructions until al dente.

Heat a high-walled skillet or saucier pan over medium-low heat. Add vegan butter or olive oil and allow it to melt.

Add the minced garlic, red chili flakes or Calabrian chiles, and Italian seasoning to the pan. Stir and cook for about 1 minute, being careful not to burn.

Pour in the vegan chicken broth or veggie broth and then add the cashew or tofu cream, starting with 1/2 cup. Heat until it thickens, adding more if needed.

Whisk in the Dijon mustard until well combined. Raise the heat to medium and bring to a gentle simmer.

Stir in the sun-dried tomatoes and vegan parmesan (or nutritional yeast), mixing well.

Gradually add the vegan cheddar shreds (and optional tapioca starch if using) while stirring until melted. Keep the sauce warm on low.

Once the pasta is cooked, drain it and add to the skillet with the sauce. Stir together, adding a splash of pasta water if too thick.

Taste and adjust seasoning, then sprinkle fresh parsley or basil on top before serving.