Spicy Rasta Pasta

Steps

1. Prep the vegetables: Cut bell peppers into slices. Slice onions straight through the middle, then chop them perpendicular to the original cuts until you reach the root.
2. Chop and deseed the habanero or scotch bonnet pepper by chopping it in half and scraping out the inside.
3. Crush the garlic cloves (by hand or on a table) and then mince them by rocking a knife back and forth.
4. Cook the pasta: Bring a pot of water to a boil, add fresh thyme, cook the pasta for 3-4 minutes, and reserve some pasta water before draining.
5. Sauté the vegetables: In a skillet over medium-high heat with oil or vegetable stock, sauté the onions and peppers until they have a bit of char (about 2-3 minutes), stirring every 45 seconds to a minute.
6. Add aromatics and seasonings: Stir in the garlic, habanero/scotch bonnet pepper, and jerk seasoning blend. Cook for about 30 seconds to 1 minute until fragrant.
7. Make the sauce base: Pour dairy-free milk (coconut recommended) into the skillet, followed by vegetable stock. Use a wooden spatula to scrape the bottom of the pot, incorporating everything.
8. Simmer and finish: Bring the sauce mixture to a boil, then add the cooked pasta and push it down so it is buried in the sauce. Lower the heat to a simmer and allow the sauce to cook the noodles for an additional 5 minutes.
9. Garnish (optional): Add vegan parmesan cheese as the final step.