Bring a large pot of salted water to a boil
Cook pasta according to package instructions until al dente
Reserve 1/2 cup pasta water and drain remaining
In a large bowl, whisk together olive oil, lemon juice, garlic, basil, oregano, salt, and pepper
Toss cooled pasta with dressing until well coated
Add artichoke hearts, sun-dried tomatoes, vegan Parmesan, and parsley
Mix until all ingredients are evenly combined
Adjust seasoning if needed and fluff with a fork before serving