In a stockpot, combine pasta, water, vegetable broth, onions, basil leaves, garlic, salt and pepper.
Cover, cook over medium-high heat and bring to a boil.
Remove cover and continue to cook for 10 to 12 minutes, or until pasta is cooked and almost all liquid is absorbed; stirring occasionally.
Remove from heat and stir in cream cheese and tomato sauce; mix until combined.
Stir in grated parmesan cheese; taste for seasonings and adjust accordingly.
Calories: 283 kcal | Carbohydrates: 46 g | Protein: 11 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 58 mg | Sodium: 567 mg | Potassium: 279 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 510 IU | Vitamin C: 3.6 mg | Calcium: 103 mg | Iron: 1.4 mg | Net Carbs: 44 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.