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