Creamy Veggie Pasta

1 cup chopped zucchini
1 red pepper, chopped
1 cup sliced mushrooms
1 package cream cheese
3 tablespoons oil
3 tablespoons milk, water, or soy milk
Pepper and salt, to taste
Dried parsley
Fettuccini (1/2 package, cooked)

Sauté zucchini, red pepper, and mushrooms until soft. Add cream cheese, oil, milk, salt, and pepper, and parsley and stir over low heat until a creamy sauce forms. Add pasta and toss until evenly coated.