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!
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 Tbsp 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 and stir then add cooked bowties and stir until combined.
Garnish with basil and parmesan and enjoy!
