Preheat oven to 400ºF.
Pour cherry tomatoes, mushrooms, and onions into a 9×13 inch casserole dish. Add olive oil, white wine, and lemon juice into the casserole dish and toss until the tomatoes are coated.
Season with garlic powder, salt, and pepper and toss again.
Next, place your cream cheese into the middle of the casserole dish and bake the dish for 40 minutes.
While the cream cheese dish bakes, bring a large pot of salted water to a boil and add pasta. Cook the pasta according to box instructions.
Strain pasta and set aside.
Remove the cream cheese dish from the oven and use a fork or spoon to smash the cream cheese. Smash the tomatoes, making sure they have burst, and then stir the cream cheese, tomatoes, and mushrooms together until it forms a creamy pasta sauce.
Add the lemon zest and herbs to the casserole dish.
Add the cooked pasta to the casserole dish and toss until the pasta is coated in the sauce.
Serve immediately with fresh cracked black pepper and lemon zest.