Boil water and cook desired pasta a few minutes shy of box instructions.

Sauté shallots, garlic, and tomatoes in olive oil until tomatoes break. Blend thoroughly with immersion blender, adding cashew cream, basil, and evoo. Season to taste.

Drain and toss pasta in evoo. Pour into baking dish. Pour sauce over, add cubed fontina throughout dish and bake at 350° F for 15 minutes.

Remove from oven, garnish with fresh basil and serve