Creamy Cajun Venison Pasta

Aubrey and I have been eating on this venison sausage for several days now. I made the red beans and rice a few days ago with this sausage. Once it disappeared I had to find another recipe. I was really impressed with this pasta that I found on Cara's blog. I made a few changes to the recipe to fit the ingredients that we already had. We really enjoyed this, especially since it was such a quick meal with easy clean up.

Ingredients:
8 oz. uncooked spaghetti
About 8 inches of Venison sausage, sliced into 1/4 inch discs
2 Tablespoons Smart Balance "butter"
8 oz. package pre-sliced mushrooms
1 Tablespoon + 1 teaspoon all purpose flour
1 teaspoon Cajun seasoning
1 teaspoon any other spicy seasoning you have (I used a venison seasoning)
1/4 teaspoon salt
1 cup skim milk
1/4 cup chopped fresh parsley

Directions:
Bring medium pot of water to a boil. Add pasta and cook according to package directions.
In a skillet over medium high heat, cook sausage pieces. Remove from pan and keep warm.
Melt the butter in the same skillet. Add mushrooms, and saute 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; saute 30 seconds (will be thick). Stir in milk; cook about two minutes until sauce thickens, stirring constantly. Remove from heat.
After draining pasta, combine pasta, sauce, cooked sausage, and fresh parsley.