Bring a large pot of salted water to a rolling boil. Add penne rigate and cook for 10-12 minutes until al dente; reserve half a cup of pasta water, then drain and set aside.

In a skillet, heat vegetable oil over medium heat. Add green onions and garlic, sauté for 30 seconds until fragrant.

Toss in mixed bell peppers and sauté for 5-7 minutes until softened.

Stir in jerk seasoning and cook for 1 minute. Pour in coconut cream and simmer for 3 minutes.

Pour in vegetable stock, stirring to thicken. Add drained penne rigate and vegan parmesan; cook for 3 minutes.

Taste and adjust seasonings. Garnish with fresh herbs and serve hot.