Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat a tablespoon of neutral oil in a skillet over medium heat. Add minced garlic and sauté until fragrant and golden, about 30 seconds to 1 minute.
Add chopped fresh tomatoes or canned crushed tomatoes to the skillet. Cook, stirring occasionally, until the sauce thickens slightly and the tomatoes break down, about 10 minutes. The sauce should become vibrant and bubbling.
Drain soaked cashews and transfer them to a blender. Add water, a pinch of salt, and a squeeze of lemon juice, then blend until completely smooth and creamy, about 1-2 minutes.
Pour the cashew cream into the tomato sauce and stir well. Let it simmer gently for 2-3 minutes to meld the flavors and heat through. The sauce should turn velvety and rich.
Taste the sauce and season with salt as needed. If the sauce feels too thick, loosen it with a splash of the reserved pasta water, stirring to combine.
Add the cooked pasta to the skillet and toss gently to coat it evenly with the sauce. Heat together for about 1-2 minutes until warm and well combined.
Chop fresh basil leaves and stir them into the pasta, saving some for garnish. If desired, drizzle with a little olive oil for extra richness.
Serve the creamy tomato pasta hot, garnished with remaining basil and a squeeze of lemon for brightness. Enjoy this comforting, leftovers-inspired dish!