Jackfruit and lentil spaghetti
If you’re a vegan but like the smell or memory of spag bol, plant-based mince comes useful. Unfortunately, haven’t found the right textured vegan mince yet so I prefer using Jackfruit, which is a bit chewy and meaty. This Jackfruit and lentil spaghetti is my healthy version which I make it regularly. I normally serve it with gluten-free spaghetti. If you’re a vegetarian, scatter some grated Parmesan all over it, just before serving!
Ingredients
Method
- Finely chop the onion, carrots and celery.
- Heat 2 Tbsp olive oil in a saucepan and gently fry the chopped vegetables over low heat for 10 minutes.
- Add the garlic and herbs, stir for a minute.
- Add the tomatoes & jackfruit, breaking them up with a wooden spoon, then add enough water or vegetable stock to cover well. Season with salt & pepper. Bring to the boil and cook for 15 minutes.
- Add the drained lentils and cook for another 10 minutes.
- Add the greens and cook for a further 5 minutes (under cover)
- Meanwhile,cook the spaghetti in another pan according to the packets instructions, then drain and keep warm.
- When the pasta sauce is ready (it should be thick and silky), mix with the spaghetti and serve.