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.

Serve immediately.