Ingredients:

• 1 lb penne pasta
• 1 head of broccoli, chopped into florets
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 tbsp jerk seasoning
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (optional)

Instructions:

• Cook the pasta according to package instructions until it is al dente. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and onion and sauté until they become tender, about 5 minutes.
• Add the garlic and sauté for another minute.
• Add the chopped broccoli florets to the skillet and sauté for about 5 minutes until they are tender.
• In a small bowl, whisk together the coconut milk and jerk seasoning.
• Add the coconut milk mixture to the skillet and bring to a simmer. Cook for 5-7 minutes or until the sauce thickens.
• Season with salt and pepper to taste.
• Add the cooked pasta to the skillet and toss it with the sauce and broccoli until it is fully coated.
• Serve hot and garnish with fresh chopped parsley or cilantro, if desired.
• Enjoy your delicious and flavorful Vegan Rasta Pasta with Broccoli!