Cook the pasta according to directions. Drain and return to the pot.

While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook until softened. Add the portobello slices and string beans and cook for about 5 minutes or until the veggies are slightly tender, stirring often.

Pour in the white wine, veggie stock and cream. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Mix the sauce in with the pasta. Add basil, pine nuts, grated cheese, and sun-dried tomato slices and toss to combine well. Season with salt and pepper to taste.