Place a large (at least 12 inchenonstick skillet over medium high heat.

Prep the veggies: dice onion, mince garlic, remove stems & seeds and then thinly slice bell peppers. Slice the sausage into coins.

Add 1 tablespoon olive oil, diced onion, and 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 skillet, 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 stock 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, and if desired, parmesan cheese & fresh parsley. Stir and enjoy immediately.