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Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water and drain.
While the water is boiling and the pasta is cooking, in a large (12-inch), deep skillet or Dutch oven over medium-high heat, heat the oil until shimmering. Add the tempeh and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the onion and habanero and cook, stirring frequently, until the onion turns translucent, about 5 minutes. Add the jerk seasoning and salt and cook, stirring, until fragrant, about 30 seconds.
Add all the bell peppers and cook, stirring frequently, until they start to soften, 3 to 4 minutes. Add the coconut milk, stir to combine and, if the pasta is not ready yet, turn off the heat and cover the skillet to keep warm.
Transfer the cooked pasta to the skillet with the pepper mixture and return to medium-high heat. Bring the liquid to a boil, then reduce the heat so it’s at a simmer and cook until the sauce thickens slightly and the pasta is tender, 2 to 3 minutes. Add as much of the reserved pasta water as you need to loosen the sauce until it coats the pasta. Stir in the lime juice. Taste, and season with more salt and/or lime juice as needed.
Divide among bowls and serve hot.