Cook the pasta according to package instructions until al dente, drain and drain.
Clean, wash and cut the vegetables into pieces of any size. Heat a frying pan and add 2-3 tablespoons of olive oil. Sauté the onion and mushrooms in it. After about 3 minutes, add the carrots, which have been sugared a little beforehand. Sauté until desired doneness, then add the peppers and tomatoes. Season with salt and pepper and squeeze a clove of garlic into the vegetables. Add the strained tomatoes and a few rosemary needles and bring to a brief boil.
Stir in the herb cream cheese and season with herbs de Provence.
Serve with the pasta and garnish with basil.