JACKFRUIT CONFIT CARBONARA
by Megan Sadd
Serves : 4
INGREDIENTS
• 2 cans of 200g Nature’s Charm Jackfruit Confit
• 225g whole wheat farfalle pasta
• 75g frozen peas
• 1 tsp nutritional yeast
SAUCE
• 125g pre-soaked cashews
• 125ml water
• juice and zest of 1 lemon
• 2 cloves garlic
• 1 tbsp nutritional yeast
• 1 tbsp white or yellow miso
• 1 tsp fresh thyme
• 1 tsp fresh rosemary
• 1 tsp fresh sage
• 1/2 tsp pepper
METHOD
1.Boil the pasta according to package instructions.
2. Blend the sauce ingredients on high until smooth and creamy, about 2 minutes.
3. Drain the oil from the jackfruit. Heat a skillet on medium high heat.
4. Sprinkle 1 tsp nutritional yeast over the jackfruit, then pan fry until browned on all sides, breaking it up with a spatula into bite sized pieces.
5. Drain the pasta when it's ready, then place it back in the pot on the stove.
6. Add the sauce and peas to the pasta. Heat until warmed through.
7. Stir in the cooked jackfruit, leaving a few pieces on top for garnish.
8. Top with lemon zest and fresh pepper.
