1 (1 ounce) envelope dried basil, crushed, and sliced
1 carrot, finely diced
2 yellow onions, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1 (16 ounce) can tomato paste
15 spicy brown chile peppers, seeded and crushed
1/2 teaspoon dried oregano
1 teaspoon prepared horseradish
1 (2 ounce) package cream cheese
In a medium bowl, mix basil, carrot, yellow onions, garlic, salt, tomato paste, chili pepper, oregano, horseradish and cream cheese. Keep mixture refrigerated at least 4 hours, even overnight.
Prepare vegetables according to package directions and cook in a large skillet over medium heat. Drain, chop and discard. Drizzle vegetable mixture over pasta. Top with pasta and serve.