Rasta Pasta by Millie Peartree

Instructions

1. Cook the pasta according to the package directions for al dente. Drain and set aside.
2. Meanwhile, in a large skillet over low heat, add the oil, peppers, and onions. Sauté until tender, about 5 minutes.
3. Add the scallions, garlic, and thyme. Cook, stirring, until the garlic is fragrant, about 30 seconds. Remove the peppers and onion from the skillet to a plate or bowl.
4. In the same skillet over low heat, gradually stir in the flour, using a fork or whisk. Continue cooking and stirring until the flour is light brown, about 3 minutes.
5. Gradually stir in the broth until the sauce is smooth and coats the back of a wooden spoon.
6. Stir in the coconut milk, jerk seasoning, and lime juice. Season to taste with salt and pepper. Simmer on medium-low heat for about 5 minutes.
7. Add the cooked pasta and peppers and onions to the skillet and gently toss until the pasta is completely coated with sauce. Sprinkle with extra scallions and fresh chopped parsley, if desired. Serve immediately.
8. Serving size: about 1 ½ cups