Vegetable Rotini with Dijon Cheese Sauce

INGREDIENTS

• 2 1/2 cups uncooked corkscrew-shaped pasta (rotini)
• 1 1/2 cups fresh or frozen broccoli flowerets
• 1 1/2 cups fresh or frozen cauliflowerets
• 2 medium carrots, cut into 2-inch strips
• 1/3 cup cream cheese or cream cheese with chives, softened
• 1 (10.75 ounce) can Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
• 3/4 cup milk
• 2 tablespoons Dijon-style mustard
• 1/8 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese