Cut the cauliflower into very small florets, chop the pepper and finely dice the onion. Fry everything in hot oil. Pour in 250 ml water, bring to the boil and stir in the soup.
Cover and cook for about 8 minutes.Cook the penne in salted water until al dente.
Stir the parsley into the vegetables with the cream cheese, season with salt and pepper.
Drain the pasta and serve with the vegetable sauce.