I love using jackfruit in recipes, it’s quite a plain food that you can really add lots of flavour to. It’s got a really stringy texture, perfect to add to a vegan style ragu. I have become a pasta addict the past year so this has been a regular addition to our pasta nights. For more jackfruit recipes like curries or pulled pork style jackfruit, check out the blog.
I get jackfruit canned in most stores like Centra, SuperValu, Dunnes Stores and local independent stores usually packed with other tinned goods like beans. You can get fresh jackfruit in Asian markets too.
Cooks in 40 Minutes
1 tin (400g) jackfruit drained and broken up
1 small red onion, peeled and diced finely
1 large carrot, peeled and diced into small pieces
2 cloves of garlic peeled and crushed
1 tbsp. dried oregano
1 tbsp. smoked paprika
8 basil leaves chopped
2 bay leaves (optional)
1 tin (400g) crushed cherry tomatoes
1 tbsp. tamari
1.5 tbsp. balsamic vinegar
1 tbsp. tomato paste
250g pappardelle pasta
2.5 tbsp. olive oil
Fresh basil leaves
Cook the pasta as per instructions on the pack.
In a large pot add the olive oil and onion. Stir then sweat for 4-5 minutes with the lid on until soft over a low to medium heat.
Add the garlic, herbs and spices and cook for 40 seconds.
Add the carrot and jackfruit tossing to combine.
Spoon in the tomato paste, balsamic vinegar, tamari, and canned tomatoes.
Bring to boil and then lower the heat to let simmer for 25 minutes.
After 25 minutes remove from the heat.
Using 2 forks pull the pieces of jackfruit apart. Stir once more and remove the bay leaves.
Stir in the pasta and serve up with some vegan cheese and fresh basil leaves.