Jamaican Vegan Rasta Pasta

1.

Bring a large pot of salted water to a boil and cook the fettuccine pasta as per package instructions, then drain and set aside.

2.

In a large pan, heat olive oil over medium heat, and add the sliced bell peppers and red onion, cooking until softened.

3.

Stir in the minced garlic, continuing to cook for an additional minute until fragrant but not burning.

4.

Pour in the coconut milk and let it simmer, stirring occasionally to prevent it from sticking to the pan.

5.

Add the nutritional yeast, Jamaican jerk seasoning, salt, and black pepper, stirring well to combine the flavors.

6.

Reduce the heat to low, and mix in the cooked pasta, ensuring it is evenly coated with the sauce.

7.

Sprinkle the chopped fresh parsley over the dish before serving, adding a bright, fresh flavor to the meal.