• Mealsbymiri

(ad) Jackfruit Pasta Bake

In collaboration with Nature's Charm and their super delicious Jackfruit Confit I've made this incredibly tasty and comforting pasta bake! It's creamy, it's warming and it lasts you for several days. I'd say this makes about 6 servings, so you can either make it for a dinner party or have it for an entire week, or even freeze the leftovers to have for later. Up to you! Either way I hope you make it and love it.


Ingredients

300g dry penne pasta

260g broccoli

2 tins Nature's Charm Jackfruit Confit

100g green beans

500g mushrooms (white button mushrooms or any other "regular" kind you like)

100g chopped sundried tomatoes (in oil)

2 cloves garlic

1/4tsp garlic powder

1/2tsp paprika

1/2tsp smoked paprika

1/2 tsp thyme

salt + pepper to taste

100g shredded vegan cheese

Sauce:

9tbsp vegan butter

9tbsp flour

1/2tsp freshly grated nutmeg

1/2tsp fine table salt

1L unsweetened soy milk pepper to taste


Method

Boil the penne in heavily salted water until it’s almost done, a few minutes under the regular cooking time. Drain, rinse in cold water and set aside. Slice the mushrooms and fry them in 1tbsp oil until tender. Set the mushrooms aside and cook broccoli and green beans in the same pan with another drizzle of oil until tender. Add the mushrooms back in and season with minced garlic, thyme, paprika, smoked paprika, salt and pepper to taste. Add more oil if needed. In a separate pan, cook the jackfruit until crispy. Make the sauce by adding butter and flour to a pan and whisking together over medium heat for a few minutes. Turn the heat down and gradually add soy milk while whisking. Bring to a simmer and let it cook for a few minutes while you season with nutmeg, salt and pepper. Fold the pasta, cooked vegetables, sauce and jackfruit together and add to a large oven safe dish. Add the shredded vegan cheese on top and cover with aluminium foil. Bake in the middle rack of the oven for 20 minutes at 200 degrees C. Remove the foil and turn the oven to broil-mode. Bake for another 10 minutes until golden. Remove and let cool for a few minutes before serving.



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