On a pan over medium heat, add Olive Oil (2 tablespoon).
Add Ground Black Pepper (to taste), Salt (to taste), and Red Onion (1/2). Cook, stirring occasionally for 3 minutes.
Add Garlic (2 clove) and Raw Unsalted Cashews (1 1/2 cup). Cook, stirring occasionally for 5-7 minutes more.
In a high powered blender, blend, onion, garlic, cashews, Nutritional Yeast (3 tablespoon), Fresh Basil Leaf (1 1/2 cup), Ground Flaxseed (3 tablespoon), Pine Nuts (1/4 cup), the juice of 1/2 of a Lemon (1/2), Better than Bouillon® Vegetable Base (1 1/2 teaspoon), and Unsweetened Almond Milk (1 cup) together until smooth and creamy. Adjust salt, peper, and milk as necessary.
Pour sauce over the warm Rigatoni (1 pound) and sprinkle with Fresh Oregano (1/4 cup).
Spread the Lentils (1 cup) over the sauce, mix and you're done.