An easy one pot creamy cajun sausage and veggie pasta made healthier and a little lighter!
Grab a large NONSTICK (must be nonstick and at least 12 inches for this dish to work properly) skillet and place over medium high heat.
Prep the veggies: dice the onion, mince garlic, remove the stems & seeds and then thinly slice the bell peppers. Slice the Sausage into coins. *SEE NOTE*
Add 2 tablespoons olive oil, a diced yellow onion, and the minced garlic to the skillet. Stir for 1-2 minutes. Add in the bell peppers, mushrooms, and sausage. Cook stirring frequently until the veggies are tender and sausage is browned, about 7-8 minutes.
Remove this mixture to a plate or bowl.
In the same pan, add in the remaining 1/4 cup olive oil and the flour. Briskly whisk until a dough forms. Cook for 1 minute. Add in the chicken broth and milk whisking constantly. Add in the cajun seasoning (to taste and spice preference; not all cajun seasonings are the same heat), oregano, salt & pepper (to taste), and cream cheese. Whisk until smooth.
Bring the mixture to a boil and then pour in the uncooked pasta. Stir to coat. Cover the pot and reduce the heat to medium-low. Cook for about 12-14 minutes, stirring occasionally, and if needed add in an extra 1/4-1/2 cup chicken broth or milk.
Once the pasta is al dente, add back the veggie + sausage mixture, the parmesan cheese, and if desired, fresh parsley. Stir and enjoy immediately.
*Alternatively use 1 (16 ounce) box of pasta *NOTE: if you want this dish done faster and to produce a larger quantity (and don't mind using 2 pots), boil the pasta separately and drain. Make everything else as directed and toss the cooked pasta with the veggies + sausage and cream sauce.