Creamy Sun Dried Tomato Pasta

Cook penne pasta in boiling salted water according to package instructions, reserving 240ml (1 cup) of pasta water; mince garlic and finely chop fresh basil.

In a large skillet, melt 28g butter over medium heat, then add 15g minced garlic and cook for 1-2 minutes until fragrant.

Whisk in 30g all-purpose flour for 1 minute until lightly browned, then gradually whisk in 120g white wine (or chicken broth) for 1 minute until incorporated.

Stir in 240g heavy cream, 35g drained sun-dried tomatoes, 55g shredded mozzarella, 28g grated parmesan, 1g dried oregano, and 1g chili flakes, stirring for 1 minute until the cheese melts and the sauce slightly thickens.

Stir in 10g chopped basil, and season the sauce with salt and black pepper to taste; add the cooked pasta to the sauce and toss, adding reserved pasta water as needed to thin the sauce to desired consistency.