Preheat oven to 400°F (200°C). Roast 6 garlic cloves on a baking tray for 10–12 minutes until golden and caramelized.
Boil water with salt in a pot. Cook pasta until al dente, about 8–10 minutes. Drain and set aside.
Blend basil, cashews, nutritional yeast, olive oil, lemon juice, and 2 roasted garlic cloves until creamy. Add salt to taste.
In a mixing bowl, toss cooked pasta with the pesto sauce. Stir until coated like a cover girl.
Add sliced sun-dried tomatoes and the remaining roasted garlic. Mix gently but confidently.
Sprinkle black pepper and chili flakes. Taste. Adjust seasoning if your inner chef says so.
Plate like a pro or just eat straight from the pot. No judgment here.
