1. Whisk together soup mix and water in medium-size bowl; set aside.
2. Cook pasta according to package directions.
3. Meanwhile, heat oil in large skillet. Add sweet pepper and mushrooms; saute until partially tender, about 10 minutes. Stir in soup mixture. Increase heat to medium-high; cook, uncovered, until slightly thickened, about 8 minutes. Stir in 1/4 cup Parmesan, the parsley and the heavy cream; cook another 1 minute or until heated through.
4. Drain the pasta well; transfer the pasta to a large serving bowl. Add mushroom sauce and the remaining 1/4 cup Parmesan cheese; toss to mix well. Serve the pasta immediately. Makes 6 servings.