This pasta is quick to make and a perfect choice for a meatless dish. Feel free to swap out the mushrooms for any kind you like, as well as the noodles! You can make these with elbow noodles, or even tortellini!
12 oz bowtie pasta
1tbs extra virgin olive oil
8 oz of Cremini Mushrooms (Look like brown version of white button mushrooms)
1 zucchini sliced.
6 oz cherry tomatoes, halved.
2 cloves garlic, minced.
4 oz. cream cheese, softened.
1/4 c. freshly grated Parmesan, plus more for garnish
Chopped fresh basil to garnish with.
1. In a 7.6 Qt Stock Pot, salt boiling water. Cook pasta until al dente. Drain, but save 1 cup of pasta water.
In a 9.5 frypan on medium heat add mushrooms, asparagus, and zucchini. Wet with 1 tbs olive oil. Cook until tender, 5 to 6 minutes. Add tomatoes and cook for 3 more minutes. Add garlic, season with salt and pepper.
Add softened cream cheese to the fry pan and stir until broken up. Pour everything into a bowl with pasta water and stir until creamy. Add parmesan, stir, then add cooked bowties and stir until combined.
Garnish with basil and parmesan and enjoy!