Cook pasta in boiling water seasoned with salt until al dente (to the bite).
In medium saucepan over medium high heat add EVOO, onion, garlic and cook until slight caramelization occurs.
Add canned tomatoes and bring to simmer. Cook 8-10 minutes on low.
Transfer tomato sauce to blender.
Place all other ingredients in the blender and blend until smooth and emulsified.
Add sauce to al dente pasta in sauté pan on low to finish.
Toss and serve.
Garnish with vegan Parmesan, truffle oil and fresh chopped basil and parsley (optional for herbs).