Step 1

Bring a large pot of salted water to boil, cook pasta according to the package directions, drain and aside.

Step 2

Place a large saucepan on medium heat and add coconut oil.

Step 3

Add chopped onions and cook for about 3 minutes until they turn soft and translucent.

Step 4

Add green onions, minced garlic, ginger, thyme and cook for a minute.

Step 5

Next, stir in tomatoes, allspice, curry powder, cinnamon, and nutmeg.

Step 6

Once the tomatoes are soft, add bell peppers, Bragg's liquid aminos, coconut milk, cayenne pepper, or Scotch bonnet pepper and salt.

Step 7

Bring the sauce to a boil.

Step 8

Once it starts boiling, reduce the heat and let it simmer for about 7 minutes until the sauce is thickened.

Step 9

Stir in boiled pasta.

Step 10

Add vegan cheese or nutritional yeast flakes and stir until melted.

Step 11

Scoop on a plate and garnish with freshly chopped parsley.