Sauté the aromatics

• Heat the sun-dried tomato oil in a large pot over medium heat.
• Add the onion and garlic and cook until soft and fragrant.
• Stir in the sliced sun-dried tomatoes and the dried herbs.

Cook the pasta in one pot

• Add the pasta to the pot and pour in the hot vegetable stock.
• Season with salt and pepper and bring to a boil.
• Simmer, stirring regularly, until the pasta is al dente and the liquid is mostly absorbed.

Make it creamy

• Lower the heat and stir in the cooking cream.
• Add the grated parmesan and stir until melted and glossy.
• Adjust the seasoning and serve immediately.