First Step: Prep and smoke cream cheese mixture Preheat your smoker or pellet grill to 220°F (about 105°C). Place the cream cheese in the center of a grill-safe baking dish, drizzle with olive oil. Arrange halved cherry tomatoes, diced red bell pepper, sliced mushrooms, spinach, minced garlic, and chopped herbs around the cream cheese. Sprinkle red pepper flakes, smoked paprika, salt, and black pepper over the dish. Smoke at 220°F for 20 minutes.

Second Step: Continue cooking to meld flavors After the initial smoke, increase the temperature to 350°F (about 175°C) and cook for another 20 minutes to soften and combine flavors fully. Meanwhile, bring a large pot of salted water to a boil.

Third Step: Cook pasta Cook your pasta according to package instructions until al dente, typically 8-12 minutes depending on pasta type. Reserve about one cup of pasta water before draining. Keep pasta warm.

Fourth Step: Prepare sauce In a pan or the baking dish (if suitable), heat white wine or broth until hot but not boiling. Add vinegar and combine with the smoked cream cheese and vegetable mix. Cook over medium heat, stirring frequently for 10 to 15 minutes, creating a smooth creamy sauce. If sauce thickens too much or gets lumpy, gradually add reserved pasta water to loosen it.

Final Step: Combine and serve Toss the cooked pasta thoroughly with the smoked cream cheese sauce and vegetables until well coated. Adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with freshly grated Parmesan and sliced chives or green onions for a fresh finish.