Sauté the aromatics

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

Cook the pasta in one pot

• Add the pasta to the pot and stir to coat with the oil.
• Pour in the hot vegetable stock and season with salt, pepper and dried herbs.
• Bring to a boil, then simmer, stirring regularly, until the pasta is al dente and the liquid is mostly absorbed.

Make it creamy

• Lower the heat and pour in the cooking cream.
• Stir in the grated parmesan until melted and the sauce is smooth and glossy.
• Taste and adjust the seasoning.

Serve

• Serve immediately with extra parmesan and a grind of black pepper.