I Can You Can Vegan

1 Cook the pasta according to package directions with a few drops of oil. Drain and set aside once finished.
2 In a sauté pan, add the vegan butter and allow it to melt over a low medium heat.
3 Once the vegan butter is melted, add in the diced onion and garlic. Season with salt and pepper to taste. Sauté until fragrant.
4 Add in the coconut milk, jerk seasoning and vegetable broth. Stir to combine and bring to a low boil, then reduce heat to a low simmer.
5 Stir in the vegan parmesan cheese along with the cornstarch and water mixture.
6 Add in the sliced bell peppers and allow to simmer for a few minutes until cooked, but still slightly crunchy.
7 In a large bowl or serving dish, combine the pasta with the sauce so that all of the noodles are covered. 
8 Garnish with fresh parsley and additional vegan parmesan (optional). Serve as is or add in your favorite vegan meats like chicken or shrimp. Enjoy!