Sun-Dried Tomato Pasta

Finely dice your onion and sun-dried tomatoes, and mince your garlic.
1 white onion, 6-7 sun-dried tomatoes, 2 garlic cloves
Start your pasta cooking according to the package instructions.
300 g rigatoni pasta
Heat the oil in a large pan and add the onions, saute for 2-3 minutes. Add the garlic and sun-dried tomatoes.
1 white onion, 2 garlic cloves, 2 tablespoon oil from the sun-dried tomatoes, 6-7 sun-dried tomatoes
Cook for another minute, then add the tomato paste, pine nuts, and seasonings. Stir everything together, then use a stick blender to blend the ingredients into a sauce (it will resemble a chunky red pesto).
1 tablespoon tomato paste, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ¼ cup pine nuts, salt and pepper
Pour in the vegetable stock, stirring it into the paste to create a smooth red sauce, and add the cream cheese.
200 ml vegetable stock, 2 tablespoon lighter cream cheese
Tip in your cooked pasta along with 2 tablespoon of the starchy pasta water, and stir to fully coat the pasta.
300 g rigatoni pasta
If using mozzarella, layer the slices on top of your pasta, and grill it for 3-4 minutes until golden and bubbly.
50 g fresh mozzarella
Top with the fresh basil leaves and serve immediately!
⅓ cup fresh basil leaves