Cook pasta shape of choice according to package directions.
While the pasta is cooking saute vegan chicken (or your choice of vegan protein) in 1 tablespoon of light olive oil until slightly browned, sprinkle with 1 tablespoon of Jamaican Jerk seasoning, and set aside.
Wash and slice 3 bell peppers and 3-4 stalks of green onions, then saute them in 1 tablespoon oil over medium heat for about 3-5 minutes stirring frequently until tender. Add 2 cloves of minced garlic for the last minute of cooking the veggies.
Toss the vegan chicken back in with the vegetables, sprinkle with the 2 remaining tablespoons of Jamaican Jerk seasoning and toss until mixed.
Then add 1 can of full-fat coconut milk (or coconut cream) and stir well.
Drain the cooked pasta and add it to the creamy vegetable mixture.
Garnish with parsley, chives, or vegan cheese. You can also sprinkle it with some vegan parmesan cheese.
Notes
Only saute the pepper and green onions for a few minutes to make them tender, but don't overcook them.
For a lower-fat option, saute the veggies in a few tablespoons of vegetable broth instead of oil and use oat milk instead of coconut milk.