Make this sauce in high summer, when basil is abundant. With cream, sun-dried tomatoes, and Parmesan, this sauce is the perfect way to dress up your favorite pasta.
3 tablespoons oil-packed sun-dried tomatoes, drained and cut in thin strips
1/4 cup grated Parmesan cheese, plus additional for serving
Salt and ground black pepper
Methods/Steps
Melt the butter in a medium saucepan over medium heat. Add the cream and Veggie-Stock Gold® and whisk until the stock has dissolved into the cream.
Add the basil, sun-dried tomatoes and Parmesan cheese. Season to taste with salt and pepper. Toss with cooked pasta and pass a bowl of grated Parmesan at the table.
