Pre-heat the grill to hot.
Cook the pasta in boiling, salted water until ‘al dente’; usually 8-10 minutes.
Meanwhile, saute the mushrooms and pepper in the olive oil in a large frying pan set over a medium-high heat.
Cook for 4-5 minutes, then reduce the heat and stir in the parsley.
Drain the pasta, transfer to a mixing bowl and stir the mushroom and peppers into it.
Season into a ceramic baking dish.
Top with the cheese and place under the grill until the cheese is melted and golden brown in colour.
Remove and serve immediately.