Fill a stockpot a little over halfway with water, then season generously with salt, and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in the chopped onion and garlic into the hot fry pan, mix continuously, after about 3 minutes and the onions are slightly translucent, add in the flour, mix continuously for 2 minutes, then add in the oregano, thyme, paprika, and crushed red pepper, quickly mix together, then add in the vegetable broth and milk, continue to gently mix together for a couple of minutes

Once you end up with a slightly creamy sauce, about 5 minutes, add in the chopped sundried tomatoes and season with salt & pepper, mix together, then lower to a low heat and simmer, making sure to gently mix every 2 minutes so the sauce doesn't develop a film on top

While the sauce is simmering, move back to the stockpot, once the water comes to a boil, add in the pasta and mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks

Once the pasta is just cooked al dente (check package instructions), using a large slotted spoon, transfer it directly from the stockpot to the pan with the simmering cream sauce, and then turn off the heat

Add the grated cheese over the pasta, along with the chopped basil and lemon juice, and gently mix together until well mixed

Serve directly out of the pan or transfer into shallow bowls, serve at once, enjoy!