Add 4 TBSP tomato paste (we sent more) and remaining garlic to pot. Cook, stirring occasionally, until fragrant, 1-2 minutes. Stir in cream cheese and 1 cup pasta cooking water. Add fusilli, veggies, half the Parmesan, and 2 TBSP butter. Stir until well combined. (TIP: Add more pasta cooking water, a little at a time, if needed to achieve a creamy consistency.) Remove from heat; season with salt and pepper.