In a medium skillet, heat olive oil over medium-high heat.
Add in garlic, bell peppers and onion, and sauté until tender. Set aside.
In a saucepot, heat butter and canola oil over medium-high heat until butter melts. Reduce to medium heat and sprinkle in flour, whisking vigorously until well combined. Slowly add in milk, consistently stirring to keep the sauce smooth. Add in Cajun seasoning, nutritional yeast, and Parmesan cheese and whisk until thickened. When thick, reduce heat to a simmer and occasionally stir until pasta is ready. Prepare elbow pasta per box instructions. Once the pasta is ready, toss it into a bowl with the cream sauce and skillet vegetables, and mix until well combined. Top with parsley and enjoy!

Tips:

As an alternative, you can always swap the Parmesan with cheddar cheese! Both taste great. This dish may also be topped with chicken or shrimp as an added protein kick if desired. For the Cajun seasoning, I use store-bought. But if you are not in a time crunch, you can always make this from scratch!