ROASTED CORN PASTA WITH SUN-DRIED TOMATOES

For the sauce, combine 1 cup roasted corn, 1/3 cup chopped white onion, 3 tbsp veggie broth, 3 tbsp unsweetened non-dairy milk, 1 tsp nutritional yeast, 1 small garlic clove, 1/2 tsp salt, and cracked pepper in a blender. Blend on high for 1 minute, then set aside. Cook 4 cups of pasta according to package directions. In a pot, add your cooked pasta with olive oil, then pour in the corn sauce. Add chopped sundried tomatoes and chopped basil. If you're feeling spicy, add red pepper flakes. Taste and adjust salt and pepper as needed.