Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until it's just shy of being fully cooked (al dente). Reserve 250ml (1 cup) of pasta cooking water before draining.

While the pasta cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté until they become soft and fragrant, usually about 2-3 minutes.

Add the chopped sun-dried tomatoes to the skillet and stir to combine. Let them cook for about 2 minutes to infuse their rich flavours.

Pour in the single cream and bring it to a gentle simmer. Allow the sauce to thicken slightly, which takes about 2-3 minutes.

Toss the baby spinach into the skillet and let it wilt from the heat of the cream. If the sauce is too thick, you can use some of the reserved pasta water to reach your desired consistency.

Squeeze in the juice of one lemon and add the cooked pasta to the skillet. Stir in the chopped fresh basil.

For an extra layer of flavour, include capers at this stage if you prefer. They add a bright briny tang to the dish.

Season with salt and pepper to taste. Remember that sun-dried tomatoes and capers can be salty, so adjust accordingly.

Once everything is well combined and heated through, your Creamy Sun-Dried Tomato Pasta is ready to serve.

Garnish with additional fresh basil leaves, grated Parmesan cheese, or a drizzle of high-quality olive oil, if desired.