1. Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions. Right before draining, add sun-dried tomatoes to the boiling water. If the sun-dried tomatoes are really dried out add them a few minutes earlier to soften them up ,Then drain and return to pot. 2. Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and cook 1 more minute. Remove from heat. In a blender, combine onions, cashews, nut milk, lemon juice, salt, and nutritional yeast. Process on high until very smooth, about 2 minutes. Start with 1/2 cup of the cashews. You can add more cashews if you want to thicken the sauce. Set aside.
4. Add sauce to pasta and toss to coat. Season generously with black pepper and add more salt to taste. Garnish with parsley and serve immediately.