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Cook the pasta in salted water until al dente, according to the package instructions.
Heat 1 tbsp olive oil in a large skillet. Add onion and bell pepper. Saute for 5-6 minutes until onions translucent and just browned.
Add grace’s jerk seasoning, roux, spinach and garlic . Cook for 2 minutes until just wilted.
Deglaze with vegetable broth. Add cream, grated parmesan. Cook for 2 minutes, stirring until combined and cream gets some color. Add salt/garlic salt to taste.
Once the pasta is ready, drain and add to the skillet. Mix to combine. Add more parmesan and season to taste. Optionally add a splash of pasta water to help sauce coat the pasta. Serve hot.