Cook the rice cakes according to the instructions on the package, place a strainer over a bowl, and pour the contents of the pot into the strainer. Keep aside.
Heat olive oil in a large skillet or wok, add onion, and fry for two to three minutes until translucent. Add minced garlic and basil and fry for a few seconds.
Add oat milk and bring to a boil. Add crushed tomatoes, tomato paste, and white wine. Add salt, sugar, white pepper, and Italian seasoning and mix well. Bring to a boil and cook for two minutes while stirring.
Add nutritional yeast, mix, taste, and adjust seasoning if necessary.
Pour the cooking water in the bowl below onto the rice cake noodles in the colander. Filter and transfer to the sauce. Stir and remove from heat.
Serve with vegan parmesan and fresh basil leaves.
