Vegan Ragu Pasta

Name: Vegan Ragu Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp oil; 3 clove 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 oz dried fettuccine pasta (Feel free to use gluten-free pasta.)

By Thomas Pagot · Full of PlantsPublic

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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!

Prep: 10 min
Cook: 30 min
Total: 40 min
Servings: 4

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This recipe was taken from Vegan Ragu Pasta · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1 tbspoil
3 clovegarlic (minced)
1shallot (minced)
114-oz can young green jackfruit (drained and rinsed)
1 tbspsoy sauce
114-oz can crushed tomatoes
1carrot (finely diced)
0.33 cupdiced celery
1and 1/2 tbsp sugar
2bay leaves
1 tspdried thyme
0.13 tspground black pepper
0.13 tspcrushed red pepper flakes
0.25 tspsalt (adjust to taste)
0.67 cupred wine
1 cupwater
200 gdried fettuccine pasta (Feel free to use gluten-free pasta.)

Steps

1
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.
2
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.
3
Add the crushed tomatoes, carrots, celery, sugar, bay leaves, thyme, ground black pepper, red pepper flakes, and salt.
4
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.
5
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.
6
Serve immediately topped with chopped basil (or parsley) and a sprinkle of vegan parmesan!

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Per portion

Calories: ~33.6 kcal
Protein: ~1.2 g
Fat: ~3.5 g
Carbs: ~4.6 g
Fiber: ~1.3 g
Sodium: ~300.1 mg

2 ingredients still need USDA food links. diced celery, and 1/2 tbsp sugar, dried thyme, ground black pepper, red wine are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

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