In a large pot, bring salted water to a boil and add the penne pasta. Cook according to package instructions until al dente, about 10-12 minutes.

Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and vegetable broth, stirring to combine. Bring to a simmer.

Add the jerk seasoning, stirring to incorporate, and then let the sauce simmer for about 5 minutes.

Add the sliced bell peppers and onion to the sauce, cooking for another 3-4 minutes until they are slightly softened.

Add the spinach and cook until wilted, about 1-2 minutes.

Add the cooked pasta to the sauce mixture, tossing gently to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Divide the Rasta Pasta among serving plates. Drizzle with lime juice and sprinkle with chopped parsley before serving.