Cook the pasta according to the directions on the package. Drain, rinse and set aside. If desired, toss in a bit of oil to keep from sticking.
In a large skillet over medium-low heat, add the sun-dried tomatoes (with the olive oil from the jar) and the chopped onion. Cook for 5-7 minutes, until the onions are translucent.
Stir in the garlic and let cook for 30 seconds to a minute, until fragrant.
Whisk in the flour until it is fully combined.
Whisk in the vegetable broth and rice milk until fully combined. Increase the heat to high and bring mixture to a boil, whisking constantly.
Turn the heat down, bringing the mixture to a simmer. Stir in the paprika, Italian seasoning, dried basil and salt.
Let cook for a 2-3 minutes, stirring often, until sauce thickens.
Stir in the cooked pasta and serve topped with parmesan and basil.
