On the Table: Bowties with Creamy Vegetables

Today found my fridge containing onions, mushrooms, a red bell pepper, and lots of cream cheese...and the following dish turned out DELICIOUS!

Put a large pot of salted water on to boil.  Prepare half a pound of bowtie pasta according to box directions as you prepare the sauce.  Slice a medium yellow onion and a medium red bell pepper into small slices.  For the onion, peel the onion and cut it in half through the root.  Cut the root out of each half, then cut each half in half again through the equator.  Slice each quarter into thin slices.  For the pepper, cut the pepper into quarters along the ribs.  Cut out the ribs, then cut the quarters in half along the equator.  Slice each eighth into thin slices.  Thinly slice half a pound of mushroom (I used baby portobello mushrooms).  Coat the bottom of a large skillet with canola oil, and when the oil is warm, add the onions to sweat.  When the onions begin to get translucent, add the peppers.  When the peppers start to soften, add the mushrooms.  When the mushrooms have softened, pour in one cup of vegetable stock and bring to a simmer.  Cut 1/3 of a package of cream cheese into small chunks.  When the liquid has reduced by half, stir in the cream cheese.  Continue stirring until the cream cheese is melted and thoroughly incorporated.  Season to taste.  Serve on top of prepared pasta, with shredded parmesan cheese if desired.