Serves 4
410 g (14.5 oz) penne pasta
1 cup (235 ml) pasta water
2 tbsp. (30 ml) extra-virgin olive oil
3 garlic cloves, minced
2 3/4 cups (200 g) sliced white mushrooms
1/4 tsp. salt
1 cup (150 g) roughly chopped sun-dried tomatoes packed in oil
1 tbsp. (15 ml) oil from the jar of sun-dried tomatoes
1/2 cup (100 g) julienned yellow bell pepper
1/2 cup (100 g) julienned red bell pepper
1/2 cup (100 g) julienned green bell pepper
1/4 cup (60 ml) vegetable stock
3 tbsp. (45 ml) Jamaican jerk marinade (store-bought or homemade)
1 3/4 cups (415 ml) canned full-fat coconut milk
2 tbsp. (10 g) nutritional yeast
1 1/2 tsp. (1.5 g) fresh thyme leaves, removed from the stems
Salt, to taste
Black pepper, to taste
Bring a large pot of salted water to a boil. Add the penne and cook it one minute less than the package instructions. Once ready, reserve 1 cup (240 ml) of the pasta water for later use. Drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium-low heat. Sauté the garlic for two minutes or until fragrant. Bring the heat down to medium heat. Add the mushrooms and salt and sauté for five to 10 minutes, or until the mushrooms soften and turn light brown. Add the sun-dried tomatoes, the reserved oil from the sun-dried tomatoes and all of the bell peppers and sauté for five minutes, or until the peppers turn slightly tender but still have a bit of crunch to them.
Add the vegetable stock to the pan and mix in the Jamaican jerk marinade, then the coconut milk and nutritional yeast. While stirring regularly, bring the mixture to a light boil. Add the pasta along with a quarter of the reserved pasta water, and stir until all of the pasta is coated with the sauce. Turn off the heat, mix in the fresh thyme and season with salt and black pepper to taste.