Bring the pasta to a boil for 5-7 minutes (with 1 tbsp of pink salt), then drain/rinse in a colander and set side.
Meanwhile, on medium heat, melt the coconut oil and saute the onion, garlic and scallion until soft
Add all of the bell peppers to the pan, pour in the ¼ cup of water, reduce the heat to low, cover the skillet and allow to steam for 10 minutes.
Once steamed, increase the heat to medium and stir in the tomatoes and jerk marinade.
Add the pasta, turmeric and pour the coconut milk into the skillet and combine all of the ingredients together.
Allow the pasta to cook some more with the coconut milk for a further 3-4 minutes.
Finally stir in the vegan cheese and continue to cook for another 2 minutes.
Garnish with thyme (loosen from stem to sprinkle) and black pepper