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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!
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 stick celery
  • 2 carrots
  • 2 cloves of garlic minced
  • 1 tsp Italian herb mixture I used spicy
  • 1 bay leaf
  • 1 tin chopped or plum tomatoes
  • 1 tin jackfruit drained
  • 1 tin lentils drained
  • 1 cup shredded cavolo nero cabbage or spinach
  • 350 g spaghetti gluten-free if needed

Method
 

  1. Finely chop the onion, carrots and celery.
  2. Heat 2 Tbsp olive oil in a saucepan and gently fry the chopped vegetables over low heat for 10 minutes.
  3. Add the garlic and herbs, stir for a minute.
  4. 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.
  5. Add the drained lentils and cook for another 10 minutes.
  6. Add the greens and cook for a further 5 minutes (under cover)
  7. Meanwhile,cook the spaghetti in another pan according to the packets instructions, then drain and keep warm.
  8. When the pasta sauce is ready (it should be thick and silky), mix with the spaghetti and serve.