Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente, then drain and set aside, reserving 1/2 cup of pasta water.

While pasta cooks, heat olive oil in a large skillet over medium-high heat, then add sliced vegan sausage rounds and cook for 3-4 minutes on each side until browned and slightly crispy.

Remove the browned sausage from the skillet and set aside on a plate, leaving any remaining oil in the pan.

In the same skillet, add diced onion and sliced bell pepper, sautéing for 5-6 minutes over medium heat until vegetables are softened and onions become translucent.

Add minced garlic to the vegetable mixture and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the coconut milk and vegetable broth, then add cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper, whisking until fully incorporated.

Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, allowing the liquid to reduce slightly and flavors to meld.

Return the cooked vegan sausage to the skillet along with the drained penne pasta, tossing everything together until pasta is completely coated in sauce.

If sauce seems too thick, add a splash of reserved pasta water to reach desired consistency.

Remove from heat and garnish generously with freshly chopped parsley and red pepper flakes if desired, then serve immediately.