Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.

Pour in the vegetable broth and bring to a simmer. Let it cook for about 3-4 minutes to reduce slightly.

Add the coconut milk, dried basil, and dried oregano. Stir well and let it simmer for another 5 minutes, allowing the sauce to thicken.

Season with salt and pepper to taste. If the sauce is too thick, you can add a little more vegetable broth to reach your desired consistency.

Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for an additional 2 minutes to heat through.

Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.