In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring to a boil.

Add the penne pasta to the pot, reduce the heat to a simmer, and cover. Cook for about 12-15 minutes, stirring occasionally, until the pasta is al dente.

Once the pasta is cooked, stir in the heavy cream and let it simmer for another 2-3 minutes until heated through.

Remove from heat and stir in the grated parmesan cheese until melted and creamy.

Serve the creamy tomato pasta in bowls, garnished with chopped fresh basil and additional parmesan cheese if desired.