Start by heating the olive oil and vegan butter (if using) in a large pan over medium-high heat.

Add the chopped onion and saute for about 5 minutes until translucent. Lower the heat to medium.

Add the garlic. If roasted, just smash it to incorporate and immediately add the white wine. If raw, cook stirring constantly for a minute.

Add white wine and cook until almost evaporated.

Add the tomato paste, parsley, sun-dried tomatoes, capers, and fresh dill. Stir well. Add the cashew milk and stir again until everything’s incorporated. Take off heat until pasta is cooked.

While you make the sauce, cook the pasta according to package instructions. Reserve ½ cup of the cooking water, and drain and rinse the pasta.

Warm the sauce back up, add the pasta to the sauce and gently toss to coat. Add pasta water as necessary to loosen the sauce.

Serve immediately dusted with pecorino cheese or vegan parmesan if desired.