Vegan jackfruit pasta

Based on 2 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g canned jackfruits
300 g pasta
200 g mixed mushrooms
carrot
100 g celery roots
2 cloves garlic
onion
2 tbsp tomato paste
1 tbsp smoked paprika powder
2 tbsp flour
200 ml red wine
400 ml vegetable broth
1 leaf bay leaf
juniper berry
2 tbsp oil
salt
pepper

Utensils

  • 2 sieves
  • cutting board
  • knife
  • roasting pan
  • spatula
  • pot
  • Step 1/7

    All ingredients at a glance.👁

    All ingredients at a glance.👁

  • Step 2/7

    Drain the jackfruit. Finely dice the onions, carrots, garlic and celery. Cut the mushrooms into coarse cubes.
    • 400 g canned jackfruits
    • onion
    • carrot
    • 2 cloves garlic
    • 100 g celery roots
    • 200 g mixed mushrooms
    • sieve
    • cutting board
    • knife

    Drain the jackfruit. Finely dice the onions, carrots, garlic and celery. Cut the mushrooms into coarse cubes.

  • Step 3/7

    Place a large pot or roaster and heat. Add oil and sharply fry the jackfruit.
    • 2 tbsp oil
    • roasting pan
    • spatula

    Place a large pot or roaster and heat. Add oil and sharply fry the jackfruit.

  • Step 4/7

    After about 5 min., add the remaining cubes and fry as well. Now dust everything with flour.
    • 2 tbsp flour

    After about 5 min., add the remaining cubes and fry as well. Now dust everything with flour.

  • Step 5/7

    Next, roast the tomato paste and paprika powder. Then immediately deglaze with the red wine. Let the wine reduce, then pour in the vegetable broth. Season the sauce with the bay leaf, juniper, salt and pepper. Let the pasta sauce simmer on low heat for 15—20 min.
    • 2 tbsp tomato paste
    • 1 tbsp smoked paprika powder
    • 200 ml red wine
    • 400 ml vegetable broth
    • 1 leaf bay leaf
    • juniper berry
    • salt
    • pepper

    Next, roast the tomato paste and paprika powder. Then immediately deglaze with the red wine. Let the wine reduce, then pour in the vegetable broth. Season the sauce with the bay leaf, juniper, salt and pepper. Let the pasta sauce simmer on low heat for 15—20 min.

  • Step 6/7

    In a pot, bring water to a boil and add salt. Cook the pasta according to package instructions.
    • 300 g pasta
    • pot

    In a pot, bring water to a boil and add salt. Cook the pasta according to package instructions.

  • Step 7/7

    Once the pasta is done, add it to the sauce and mix well.
Season again with salt and serve.
    • sieve

    Once the pasta is done, add it to the sauce and mix well. Season again with salt and serve.

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