Fruit and Vegetable illustration

Jackfruit Ragu with Tagliatelle


Braised Jackfruit in rich tomato sauce with tagliatelle and a subtle fennel background note to give a juicy aniseed bite. This is a beautiful vegan version of the wild boar ragu that is quick to make and super tasty

Serves 2

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Ingredients
 

  • Ingredients;
  • 200 g dry tagliatelle
  • 1 x 400g tin of Jackfruit
  • 1 small head of fennel
  • 1 medium onion
  • 2 cloves garlic
  • Pinch of chilli flakes
  • 1 x tin of chopped tomatoes
  • 2 Tbsp tamari
  • 2 tbsp tomato paste
  • 3 tbsp water
  • 1 tbsp maple syrup

Instructions
 

  • Method;
  • Cook pasta according to pack instructions.
  • Drain, rinse and chop the jackfruit. Peel and chop onion and garlic. Slice the fennel into very small bite size pieces..
  • Put a wide flat non-stick pan on a high heat, when hot add the chopped jackfruit, fry stirring occasionally for a 2-3 minutes, mix together the tamari, tomato paste and 3 tbsps of water add to the pan and mix til it coats all the jackfruit, remove from the pan and set aside.
  • Add 1 tbsp of oil to the pan and put it back on a high heat. Add the onion, fennel and garlic to the pan and cook stirring constantly for a minute, add the chilli flakes and, chopped tomatoes, maple syrup and a pinch of black pepper
  • Bring to the boil, add the cooked pasta and jackfruit to the Ragu and toss together well. Divide into serving dishes and garnish with basil or nutritional yeast. Enjoy!

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