Rasta pasta with broccoli

Ingredients:

• 250g of pasta (preferably penne or fusilli)
• 1 head of broccoli, cut into florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, thinly sliced
• 3 cloves of garlic, minced
• 1 can (400g) of coconut milk
• 2 tablespoons of jerk seasoning
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Stir in the sliced bell peppers and broccoli florets. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
5. Pour in the coconut milk and stir in the jerk seasoning. Bring the mixture to a simmer and let it cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
7. Serve the vegan Rasta pasta hot, garnished with fresh parsley or cilantro if desired.