½ lb (8 ounces) farfalle or other small-shaped pasta
2 Tbsp Olive oil
1 small Onion, finely diced
2 medium Carrots, peeled and diced into 1/2-inch pieces
1 cup Low-sodium chicken stock
1 cup Frozen petite peas, thawed
8 oz Cream cheese, at room temperature
2 Tbsp Chopped fresh basil leaves
Kosher salt and freshly ground pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 2/3 cup of the pasta water.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat, add the cheeses and reserved pasta water. Stir until the mixture is incorporated and forms a sauce. Season with salt and pepper, to taste. Transfer to a large serving bowl and garnish with chopped basil.
For the next day
This pasta reheats really really well. Add some crumbled bacon for a variation on the taste and to add protein with a different flavor profile.
Consider adding some chunks of cooked rotisserie chicken for a complete meal.