Step 1

Bring the pasta to a boil for 5-7 minutes (with 1 tbsp of pink salt), then drain/rinse in a colander and set side.

Step 2

Meanwhile, on medium heat, melt the coconut oil and saute the onion, garlic and scallion until soft

Step 3

Add all of the bell peppers to the pan, pour in the ¼ cup of water, reduce the heat to low, cover the skillet and allow to steam for 10 minutes.

Step 4

Once steamed, increase the heat to medium and stir in the tomatoes and jerk marinade.

Step 5

Add the pasta, turmeric and pour the coconut milk into the skillet and combine all of the ingredients together.

Step 6

Allow the pasta to cook some more with the coconut milk for a further 3-4 minutes.

Step 7

Finally stir in the vegan cheese and continue to cook for another 2-3 minutes.

Step 8

Garnish with thyme (loosen from stem to sprinkle) and black pepper.

Step 9

Serve accordingly