Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (still has a slight bite). Before you drain it, reserve about 250ml (a good mugful) of the starchy pasta water. Drain the pasta and set aside.

Sauté the Aromatics: While the pasta is cooking, heat the sun-dried tomato oil in a large frying pan or shallow casserole over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.

Build the Sauce Base: Add the chopped sun-dried tomatoes to the pan. If using wine, pour it in now and let it bubble away for a minute or two until the alcohol smell has cooked off and it has reduced slightly.

Simmer the Sauce: Pour in the vegetable stock. Bring to a gentle simmer and let it cook for about 5 minutes, allowing the flavours to meld and the liquid to reduce a little.

Make it Creamy: Reduce the heat to low and stir in the double cream and the grated Parmesan cheese. Keep stirring gently until the cheese has melted and the sauce is smooth and glossy. What works best for me is to take the pan off the direct heat while stirring in the cheese to prevent it from splitting.

Combine Everything: Add the cooked pasta to the pan with the sauce. Toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. The starch in the water will help the sauce cling to the pasta beautifully.

Wilt the Spinach: Add the baby spinach and torn basil leaves to the pan. Continue to toss for 1-2 minutes over a low heat until the spinach has just wilted into the sauce.

Serve Immediately: Season with salt and plenty of freshly ground black pepper to your taste. Serve immediately in warm bowls with an extra grating of Parmesan cheese on top.