Step 1.

• In a large sauce pot or Dutch oven, heat olive oil over medium heat. Add shallots and slightly caramelize.

Step 2.

• Add garlic and sweat until aromatic. Add sundried tomatoes.

Step 3.

• Add tomato paste and dry seasonings, cook for 1 minute.

Step 4.

• Deglaze the pan with vegetable stock. Add tomatoes, pasta, kosher salt, black pepper, and whole basil stems, reserving some.

Step 5.

• Bring to a boil, then reduce to simmer. Cook until pasta is tender according to box directions. If the dish looks dry, add additional stock.

Step 6.

• Take the pasta off the heat, remove basil stems, and stir in cream cheese, ricotta cheese, and half of the parmesan cheese.

Step 7.

• Let the pasta thicken for three to four minutes by stirring, over low heat.

Step 8.

• Plate. Garnish with parsley and remaining parmesan cheese.