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Place a large pan on medium heat and drizzle with olive oil.
Once hot, add in the shallots, garlic, and fresh baby tomatoes. Fry for 5 minutes until softened.
Next up, add in the sundried tomatoes and capers. Fry for a further 3-5 minutes until aromatic. Season with salt and pepper.
Add in the cream cheese followed by the spaghetti and the vegetable stock. Cook for 10-12 minutes or until the pasta is cooked through. Stir every 2 minutes to separate the spaghetti and ensure the pasta isn’t sticking to the base of the pan. If the pasta is sticking to the base of the pan and isn’t cooked yet, add more water.
The sauce should be creamy and thickened when the pasta is al dente and ready to eat. Sprinkle in the dill, give the pasta one last good stir and then serve up and enjoy!