Vegan Rasta Pasta

Ingredients

• 1 lb Pasta
• 1 can Coconut Milk
• 3 medium Bell Peppers
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Jerk Seasoning
• 0.5 cup Vegetable Broth
• 2 cups Spinach

Instructions

1. 1Fill a large pot with water and place it over high heat (about 400°F or 200°C) until it reaches a rolling boil. Carefully add the 1 lb of pasta and cook for 8-12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente). Drain the cooked pasta in a colander and set it aside.
2. 2While the pasta cooks, prepare the vegetables: cut the 3 medium bell peppers into 1-inch pieces; peel and dice the 1 medium onion into 1/2-inch pieces; and mince the 3 cloves of garlic.
3. 3Place a 12-inch skillet over medium-high heat (about 375°F or 190°C). Add the diced 1 medium onion and cook, stirring occasionally, for 3-5 minutes, until it softens and turns translucent.
4. 4Add the minced 3 cloves of garlic to the skillet with the onions and cook for 1 minute, stirring constantly, until it becomes fragrant; be careful not to let the garlic brown or burn.
5. 5Add the 1-inch pieces of 3 medium bell peppers and the 2 tbsp of jerk seasoning to the skillet. Stir everything well to coat the vegetables and cook for 5 minutes, stirring occasionally, until the bell peppers are slightly tender.
6. 6Pour in the 1 can of coconut milk and the 0.5 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer over medium heat (about 300°F or 150°C). Let it simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Add the cooked 1 lb of pasta and the 2 cups of spinach to the skillet with the sauce. Stir gently to combine all ingredients and cook for 2-3 minutes, or until the 2 cups of spinach have completely wilted into the sauce.
8. 8Serve the Vegan Rasta Pasta immediately.

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