Prep time: 25 MinCook time: 20 MinTotal time: 45 Min
Ingredients
Vegan Jerk Pasta
2 lbs of jackfruit. Peeled and shredded or cut into 1" cubes.
3/4 cup of Curry Tabanca Jerk Base
1 cup of baby bellas
1 cup of fresh pineapple
4 mature sprigs of fresh thyme
1/2 of 1 red, green and yellow bell pepper.
1 small shallot
8oz of Bentilia Zimmunity pasta
3 cups of water
2 teaspoons of coconut oil (optional)
Salt and five spice to taste
Instructions
In a pasta pot begin to bring 3 cups of water to boil.
Add a dash of pink salt.
While water is getting to temperature, grab your halved bell peppers and cut them into large julienne
Clean bellas by wiping them well with a clean damp cloth or paper towel. Sometimes I use a splash of white vinegar on the wipe to cut any debris.
Julienne your shallot and crush or zest garlic
Sauté shallots and garlic in coconut oil on medium heat for 2 minutes
Gradually add in the peppers and allow them to soften before adding the mushrooms.
Toss in jackfruit and allow veggies and seasonings to cook for another 4- 6 mins
Add your pasta to the boiling water
In a blender add your choice of tropical fruit and or 3-4 oz of coconut cream
Now you have some more options. You can bring your sauce to simmer in a small pot and pour over your finished dish or you can gradually add your sauce to the veggies now and allow them to take more of the flavor. Add as much or as little as you prefer.
Check you pasta for softness
Drain and set aside when ready.
Grab your favorite bowl, laying out your pasta then veggies and garnish with thyme!
