Step 1

Cook the pasta according to package directions with a few drops of oil. Drain and set aside once finished.

Step 2

In a sauté pan, add the vegan butter and allow it to melt over a low medium heat.

Step 3

Once the vegan butter is melted, add in the diced onion and garlic. Season with salt and pepper to taste. Sauté until fragrant.

Step 4

Add in the coconut milk, jerk seasoning and vegetable broth. Stir to combine and bring to a low boil, then reduce heat to a low simmer.

Step 5

Stir in the vegan parmesan cheese along with the cornstarch and water mixture.

Step 6

Add in the sliced bell peppers and allow to simmer for a few minutes until cooked, but still slightly crunchy.

Step 7

In a large bowl or serving dish, combine the pasta with the sauce so that all of the noodles are covered.

Step 8

Garnish with fresh parsley and additional vegan parmesan (optional). Serve as is or add in your favorite vegan meats like chicken or shrimp. Enjoy!