Vegan Ragu Pasta
This Italian-inspired pasta features juicy jackfruit cooked in a rich and garlicky red wine tomato sauce! Plant-based, 1 pot, and just 40 minutes required!
Ingredients
- 1 tbsp oil
- 3 cloves of garlic minced
- 1 shallot minced
- 1 14-oz can young green jackfruit drained and rinsed
- 1 tbsp soy sauce
- 1 14-oz can crushed tomatoes
- 1 carrot finely diced
- 1/3 cup diced celery
- 1 and 1/2 tbsp sugar
- 2 bay leaves
- 1 tsp dried thyme
- 1/8 tsp ground black pepper
- 1/8 tsp crushed red pepper flakes
- 1/4 tsp salt adjust to taste
- 2/3 cup red wine
- 1 cup water
- 7 ounces dried fettuccine pasta Feel free to use gluten-free pasta.
Instructions
- Heat the oil in a Dutch oven or medium stockpot over medium heat. Once hot, add the minced garlic and shallots. Cook for about 2 minutes or until fragrant.
- Slightly shred about half of the jackfruit chunks with your hands. Add the shredded jackfruit and the remaining whole jackfruit chunks to the Dutch oven. Pour in the soy sauce and cook for 1 minute, stirring regularly.
- Add the crushed tomatoes, carrots, celery, sugar, bay leaves, thyme, ground black pepper, red pepper flakes, and salt.
- Pour in the red wine and the water. Cover the Dutch oven with the lid and let simmer for 25-30 minutes, giving it a stir halfway through cooking. Taste and adjust the seasoning if needed, making sure the sauce is salty enough.
- Bring a large pot of salted water to a boil. Once boiling, add the dry fettuccine and cook according to the package instructions. Once cooked, drain the pasta and transfer to the Dutch oven. Stir to coat the pasta with the sauce.
- Serve immediately topped with chopped basil (or parsley) and a sprinkle of vegan parmesan!
Notes
If you find the tomato sauce a bit too acidic, add a pinch of baking soda. It will help reduce the acidity.
Nutrition
Serving: 1 serving | Calories: 327 kcal | Carbohydrates: 57.9 g | Protein: 9.1 g | Fat: 4.6 g | Fiber: 8.6 g | Sugar: 7.5 g