Vegan Rasta Pasta

0 Cook pasta as directed on the packaging. When cooked drain and set aside.
1 While the pasta is cooking prepare the sauce by heating the olive oil and sauté the green onions and minced garlic for 2 minutes in a large wide pot or pan. 
2 Sprinkle in the flour and stir for 1-2 minutes.
3 Next add the jerk seasoning, stir to combine.
4 Pour in half of the vegetable broth, stirring to form a paste. Add in the remaining broth, stirring continuously until smooth for 3-4 minutes.
5 Stir through the sliced bell peppers and coconut cream. Bring to a boil then reduce the heat and continue to cook until the sauce begins to thicken.
6 Toss through the cooked pasta and grated vegan parmesan cheese.
7 Season to taste and serve immediately.
8 Pasta can be stored in an airtight container in the fridge for up to 3 days.