Soak cashews in bowl of boiling water for at least 1 hour. Drain and rinse. Add them to food processor along with almond milk and pulse until smooth. Set aside.
Cook pasta in large pot of rapidly boiling salted water until al dente. Remove from heat. Drain and set aside.
In large wok, heat olive oil on medium heat for 2 minutes. Add onion and garlic and saute until onion is translucent. Add mushrooms, Italian seasoning, red pepper flakes and cumin and stir thoroughly. Continue cooking until mushrooms are wilted.
Add diced tomatoes and stir until well-blended. Add cashew cream, tomato paste, nutritional yeast, basil and sea salt and pepper. Stir well and continue cooking for 10 more minutes until thoroughly heated through. Spoon over pasta and serve immediately with fresh green salad and bread of your choice.