Drain the oil from the sun-dried tomato jar into a pot or skillet with sides.
Chop the sun-dried tomatoes and 1 spring onion.
Set the pot over medium-high heat, add the chopped onion, cook until fragrant. Next add the sun-dried tomatoes and cook until the tomatoes turn deep red and are crisping.
Add water, bring it to a boil, add the pasta, and cover with a lid. Cook until the pasta is al dente.
To the pasta, stir in in the vegan parmesan, butter, heavy cream basil and parsley. Cook for 1 to 2 minutes.