🥕 Ingrédients

• Sun-dried tomatoes: Use the ones packed in oil- they’re softer and more flavorful. Avoid the dried ones in a bag, which can be tough and more bland.
• Heavy cream: This is essential for that creamy base. For a lighter option, substitute half-and-half and for a dairy-free version use coconut cream.
• Garlic: Please use fresh minced garlic for this recipe! (No dried or jarred) This will deliver so much more flavor to the pasta.
• Parmesan cheese: Use freshly grated parmesan for the best texture and flavor. Vegan? Substitute with nutritional yeast or a plant-based parmesan.

👨‍🍳 Instructions

1. Cook the pasta according to the package directions. Reserve 1/4 cup of the pasta water to use later.
2. Heat 1 tablespoon of olive oil in a pan or pot on medium heat. Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, and paprika. Stir everything together and let it cook for 2–3 minutes until the garlic becomes fragrant.
3. Add the heavy cream, vegetable stock, pasta water, and grated Parmesan cheese. Season with salt and pepper to taste. Stir everything together until well combined.
4. Cover the pan with a lid and let the sauce simmer on medium-low heat for 4–5 minutes, allowing it to thicken and the flavors to meld together, then add the chopped basil.
5. Add the cooked pasta to the pan and toss it in the sauce, letting it cook for another 1–2 minutes to thicken slightly. If needed, add a splash more stock or reserved pasta water to reach your desired consistency.
6. Remove the pan from the heat and optionally add a squeeze of lemon juice, red pepper flakes, more basil, and extra Parmesan before serving.