Preparing the Ingredients:

1. Chop the sun-dried tomatoes and mince the garlic.

2. Grate the Parmesan cheese and set it aside.

3. Pick a handful of fresh basil leaves for garnish.

Cooking the Pasta:

1. In a large skillet or pan, combine the spaghetti, sun-dried tomatoes, minced garlic, olive oil, and vegetable broth.

2. Bring the mixture to a boil over medium-high heat.

3. Reduce the heat to medium-low and let the pasta simmer, stirring occasionally, for about 10–12 minutes or until the pasta is cooked and most of the liquid is absorbed.

4. If the pasta is not fully cooked and the liquid has been absorbed, you can add a little more vegetable broth and continue cooking until the pasta reaches the desired consistency.

Finishing the Dish:

1. Once the pasta is cooked, stir in the heavy cream and grated Parmesan cheese.

2. Season with salt and pepper to taste.

3. Let the pasta simmer for an additional 2-3 minutes to allow the sauce to thicken slightly.

4. Remove the pan from the heat and garnish with fresh basil leaves.