Peel and mince the garlic. Quickly fry in a saute pan using some of the oil from the sun-dried tomatoes.

Slice the sun-dried tomatoes in thin slices.

Add the sun-dried tomatoes with the water and vegetable stock to the pan.

Add in the tagliatelle nests. Don’t worry if the water is not covering the nests, as you can spread them out more when when the cook.

Add in oregano, salt and pepper.

Bring to boil and then lower heat, cook for five minutes under lid, stir occasionally.

Test the tagliatelle with a fork, should be quite firm still.

Add in cream cheese and let it melt, then stir in the milk.

Let cook together for another two minutes before adding in the spinach.

Once the spinach has wilted, add in the Parmesan cheese and let it melt.

Test the tagliatelle once again to make sure it is al dente.

Add more spices if needed.

Serve with a chunk of bread and more Parmesan on top.