Vegan Rasta Pasta

INGREDIENTS
8 oz (230 g) penne pasta
2 tbsp (30 g) vegan butter or olive oil
3 stalks scallions chopped
3 cloves garlic
2 tbsp (30 g) flour
1 cup (240 ml) water or vegetable broth
1 tsp (5 ml) lime juice or vinegar
1 ¾ cups (400 ml) coconut milk (14 oz can)
1 tbsp (15 g) mild jerk seasoning
2 tbsp (8 g) nutritional yeast
2 tsp (10 g) thyme
Salt to taste
Black pepper to taste
½ medium (60 g) red bell pepper sliced
½ medium (60 g) yellow bell pepper sliced
½ medium (60 g) green bell pepper sliced
INSTRUCTIONS
Cook the pasta according to package directions for al dente. Drain as soon as it’s cooked and set aside.8 oz penne pasta
Place a large skillet on the stovetop over low heat. Add the vegan butter or olive oil, scallions and garlic. Cook until the garlic starts to brown.2 tbsp vegan butter or olive oil,3 stalks scallions,3 cloves garlic
Using a fork or whisk, gradually stir in the flour. Continue cooking and stirring for about 3 minutes or until the flour is light brown.2 tbsp flour
Gradually stir in the water or vegetable stock until the sauce is smooth with little to no lumps.1 cup water or vegetable broth
Stir in the coconut milk, nutritional yeast, lime juice or vinegar, jerk seasoning, thyme. Season to taste with salt and pepper. Simmer on medium-low heat for about 5 minutes.1 tsp lime juice,1 ¾ cups coconut milk,1 tbsp mild jerk seasoning,2 tbsp nutritional yeast,2 tsp thyme,Salt,Black pepper
Add the chopped bell peppers and the cooked pasta. Gently toss until the pasta is completely coated with sauce. Serve immediately.½ medium red bell pepper,½ medium yellow bell pepper,½ medium green bell pepper