Pasta: Cook 8 oz any type of pasta according to package instructions. Reserve ¼ cup of the pasta water before draining the pasta.
Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
Make It Sauce: Reduce heat to medium/low. Stir in reserved pasta water, ½ cup sun-dried tomatoes, ½ cup pesto, and ½ cup heavy cream. Let cook for a few minutes, just to heat the sauce.
Finish: Remove from heat and stir in ½ cup grated parmesan and cooked pasta. Serve warm.
Video
Notes
For a vegan option use dairy-free cream (like full-fat canned coconut milk or an unflavored dairy-free creamer), vegan butter, and vegan parmesan cheese.