Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to the package instructions until al dente, around 9-11 minutes. Drain the pasta, reserving 1 cup of the starchy pasta water, and set the pasta aside to keep warm.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the vegan sausage and cook for about 4-5 minutes, stirring occasionally, until it's golden brown and slightly crispy. Remove the sausage from the skillet and set it aside, leaving the flavorful oil behind for the next steps.

In the same skillet, add the diced red bell pepper and sauté for 3-4 minutes until it becomes soft and fragrant. Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its aroma without burning.

Lower the heat and stir in the coconut cream, Cajun seasoning, and nutritional yeast. Mix well and let the sauce simmer for 2-3 minutes, uncovered, until it thickens slightly.

Return the cooked penne pasta and browned vegan sausage to the skillet, tossing everything gently to ensure the pasta is coated in the rich, creamy sauce.

Serve the Cajun Vegan Pasta hot, garnished with freshly chopped parsley for a pop of color and flavor.