Sauté the sun-dried tomatoes and garlic

• Heat the sun-dried tomato oil in a large frying pan over medium heat.
• Add the chopped sun-dried tomatoes and garlic and fry until fragrant.

Cook the pasta in the pan

• Add the dried pasta to the pan and stir to coat.
• Pour in the hot vegetable stock and season with salt and pepper.
• Simmer, stirring regularly, until the pasta is al dente and the liquid has mostly absorbed.

Make the sauce creamy

• Lower the heat and pour in the cream.
• Stir in the grated parmesan until the sauce is smooth and glossy.

Serve

• Serve straight from the pan with extra parmesan and chili flakes.