Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 120ml pasta water before draining.

While pasta cooks, heat 1 tablespoon olive oil in a large cast iron or heavy-bottomed skillet over high heat until smoking. Add bell pepper strips in a single layer and cook without stirring for 3-4 minutes until charred on one side. Toss and char for another 2 minutes. Transfer to a plate and set aside.

Reduce heat to medium and add remaining olive oil to the same pan. Sauté red onion for 3-4 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.

Add jerk seasoning, smoked paprika, dried thyme, and cayenne pepper to the onions. Stir constantly for 30 seconds to toast the spices and release their aromas.

Pour in coconut cream, soy sauce, and brown sugar. Whisk to combine and bring to a gentle simmer. Cook for 5-6 minutes, stirring occasionally, until sauce thickens slightly.

Add fresh spinach to the sauce and stir until wilted, about 1-2 minutes. Return the charred peppers to the pan and toss to coat in the creamy jerk sauce.

Add drained pasta to the skillet and toss thoroughly to combine. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency is reached.

Remove from heat and stir in grated parmesan and lime juice. Season with salt and black pepper to taste.

Divide pasta among four warmed bowls and garnish with sliced spring onions and fresh coriander. Serve immediately.