Heat olive oil in a large skillet or pot over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add chopped sun dried tomatoes and cook for 2 minutes, stirring occasionally.
Add orzo pasta to the pot and stir to coat with the oil and tomatoes.
Pour in vegetable broth and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Stir in heavy cream, grated Parmesan cheese, salt, and black pepper.
Cook uncovered for 2-3 minutes, stirring frequently, until the sauce is creamy and heated through.
Remove from heat and stir in chopped fresh basil.
Serve immediately.