Heat olive oil in a large pot over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add chopped sun dried tomatoes and cook for 2 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil.
Add the penne pasta to the boiling broth, reduce heat to medium-low, and simmer uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 12-15 minutes.
Stir in the heavy cream, grated Parmesan cheese, dried basil, salt, and black pepper.
Cook for an additional 2-3 minutes, stirring frequently, until the sauce is creamy and heated through.
Remove from heat and stir in chopped fresh parsley.
Serve immediately.