Philly Cheesesteak Pasta

Bring a large pot of water to a boil, salt it generously and cook the pasta according to package direction until just al dente. Reserve 1 cup of pasta water before draining.
8 oz short pasta
While the pasta cooks, heat the olive oil in a large skillet over medium heat and fry the onion and bell pepper for 5 minutes or until slightly browned.
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper
Add the garlic and mushrooms and continue to cook for 5 minutes, stirring often, until the mushrooms are cooked through.
2 garlic cloves
½ pound cremini mushrooms
Add the ground beef to the skillet and cook for 5 minutes, breaking it up with the spoon as you go, until no longer pink and cooked through.
½ pound lean ground beef
Stir in the chili powder, salt and pepper, then add the cream cheese and half a cup from the reserved pasta water. Stir well until you have a creamy sauce and the cheese is melted completely.
2 tablespoons mild chili powder
½ teaspoon salt
¼ teaspoon ground black pepper
5 oz light cream cheese
Add the grated cheddar and stir until incorporated. Next, add the cooked pasta to the pan and toss well to combine. Add some more pasta water if it looks too thick.
½ cup low-fat cheddar
Adjust the seasoning to taste, then sprinkle with some fresh parsley and serve immediately.
A handful of fresh parsley