Melt butter in a large deep skillet or pan over medium-high heat. Add in onion and cook a minute or two. Add in carrot and broccoli florets. Stir and cook for an additional minute or two. Finally add in the red pepper. Stir and cook for an additional minute. Remove to plate. 

Add in sliced mushrooms to pan. Saute for a minute or two before transferring the mushrooms to the plate of cooked vegetables. 

To make sauce: Pour cream and Cajun seasoning into pan. Bring to a gentle boil. Reduce heat; simmer gently for 4-5 minutes or until mixture thickens. I usually keep it at a simmer until the cream can coat the back of a spoon. Remove from heat. Stir in Parmesan cheese and peas. 

Add bacon, pasta, and cooked vegetables into sauce. Toss to coat.