Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, drain and set aside. About 10 minutes.

While the noodles are cooking prepare the sauce. Heat olive oil in a large skillet over medium heat. When the oil becomes fragrant add the onions and mushrooms. Cook for 4-5 minutes. The mushrooms should reduce in size by about half, and the onions should become soft and translucent.

Next, add the salt, pepper, rosemary, thyme, and paprika. Stir to combine and cook for an additional minute.

To deglaze the pan add the white wine and scrape the bottom of the pan.

Add the cream cheese and parmesan cheese to the pan. Break the cream cheese up and stir together until melted and combined. Remove from the heat and set aside.

Heat another skillet over medium/high heat and add the butter. When the butter has melted add the breadcrumbs. Stir often to toast.

Add the pasta to the mushroom sauce. Fold together until the pasta is completely coated. Top with the toasted bread crumbs and fresh basil.