![](https://tappedinwellness.com/wp-content/uploads/2021/08/DSC02550-1024x576.jpg)
INGREDIENTS:
For Pasta
Penne Pasta
1/3 of a chopped red, green, yellow and orange bell pepper
2chopped shallots
2 minced cloves of garlic
1 cup lentils
1 tsp each:
Salt
Pepper
Onion powder
Allspice
Thyme
½ tsp each:
Cinnamon
Cayenne
For “Cheese” Sauce
3 cloves of minced garlic
1/2 onion, chopped
1 can of full fat coconut milk
1/2 cup of raw cashews
1 & 1/3 cups of unsweetened plant milk
½ cup of Nutritional yeast
Salt & pepper to taste
1 tsp turmeric
1 tbs vegan butter
![](https://tappedinwellness.com/wp-content/uploads/2021/08/DSC02547-1024x576.jpg)
INSTRUCTIONS
Boil water and add pasta with salt, cook until desired texture and strain. Prep “cheese” sauce. Prep garlic and onion. Put plant milk, cashews, and nutritional yeast in a blender, process until combined. Set aside. Sweat garlic and onion in separate pan. Strain off cheese sauce mixture into the pan and add the coconut milk. Season with salt, pepper and a little turmeric. Simmer until it coats the back of a spoon. Meanwhile, add coconut oil to a skillet and add jerk spices to the oil to create a paste. Add in peppers and shallot and saute until tender. Once sautéed, add in “cheese” sauce, pasta and lentils, stir to combine, turn off the heat. Serve and enjoy.