This Vegan Jackfruit Pasta is reminiscent of a childhood favourite of ours, comforting tuna pasta. Amazonia Tender Jack Original has a mild taste with a pulled pork-like texture which makes it a fantastic plant-based substitute for recipes that traditionally use animal products. High in fibre and minerals, jackfruit is quite low in protein so healthy Luxe has enhanced given it a boost with protein-rich, gluten free adzuki bean pasta.
We've kept our add-ins quite simple – just onion, garlic, cherry tomatoes, fresh herbs and a good squeeze of lemon (which is key to achieving the tuna flavour) – but you can add as many different veggies as you like. This dish would also be delicious with mushrooms and zucchini in the mix. And it only takes 20 minutes to make, so it's perfect for those night when you can't be bothered with an elaborate meal.
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Vegan 'Tuna' Pasta
Lunch, Dinner, Tender Jack
1 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, chopped and crushed
200 grams cherry tomatoes, cut in half
1 pack Amazonia Tender Jack Original
100 grams Adzuki Bean Spaghetti (or gluten free pasta of choice)
½ cup mixed fresh herbs (parsley and dill), chopped
Juice of ½ lemon
Gently heat olive oil in heavy based pan. Add onions and sauté for approx. 5 minutes.
Add garlic, tomatoes and jackfruit. Sauté over low-medium heat for 8-10 minutes stirring frequently.
Cook pasta as per packet instructions whilst jackfruit mix is cooking.
Drain pasta and toss through jackfruit tomato mix.
Add lemon juice and fresh herbs, gently toss. Serve whilst hot.