Cook pasta according to package directions, cooking 1 minute shy of perfectly done.
Melt the vegan butter in a large pan over medium heat and add the onion. Cook for 4 to 5 minutes or until the onion has softened.
Add the garlic and crushed red pepper and cook for 30 to 60 seconds until a shade darker. Stir in the flour, paprika, oregano, and 1/2 teaspoon salt (or to taste) and let cook until the flour smells slightly toasted, about 1 minute. Stream in the hemp milk while stirring, then mix in the sun-dried tomatoes and nutritional yeast (or vegan Parmesan). Bring the sauce to a simmer, then turn the heat down to low and let simmer until thickened, about 3 minutes. Add the pasta and let cook for the final minute. Salt and pepper to taste.
Top with basil and add vegan Parmesan to serve (optional).
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.