Pasta Primavera with Lemon Garlic Jackfruit

Jessica Carterblog, Dinner, Food, Lunch, RecipesLeave a Comment

Pasta is a perfect dish on days when you don’t know what to cook. This simple one pot dish is a perfect meal on a busy weeknight. Colorful veggies and flavorful jackfruit come together to make a zesty dish that will satisfy all your family and friends.

Pasta Primavera with Lemon Garlic Jackfruit
Votes: 2
Rating: 5
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Rate this recipe!
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Servings
10
Cook Time
40 minutes
Servings
10
Cook Time
40 minutes
Pasta Primavera with Lemon Garlic Jackfruit
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
10
Cook Time
40 minutes
Servings
10
Cook Time
40 minutes
Ingredients
  • 1 package Lemon-Garlic Jackfruit from The Jackfruit Company
  • 1 box box rotini pasta or any pasta of your choice
  • ½ yellow onion diced
  • 3-5 cloves garlic minced
  • 1 15 oz can diced tomatoes or substitute with 1 ½ cups fresh diced tomatoes
  • 1 medium zucchini or yellow squash quartered lengthwise and thinly sliced
  • 1 bell pepper, diced (any variety) diced
  • 10 oz mushrooms sliced
  • 1 5 oz bag baby spinach
  • ½ tsp sea salt
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 2 tbsp nutrtional yeast
  • 6 leaves basil thinly sliced
  • vegan parmesan cheese
Servings:
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Instructions
  1. Cook pasta according to package instructions. Strain and set aside. Prepare vegetables while pasta cooks.
  2. Heat a Dutch pot over medium-high heat. Add olive oil, onion, and garlic and saute for about five minutes until fragrant. Add diced tomatoes and bring to a simmer. Reduce to medium heat and cover with a lid for about ten minutes.
  3. Add oregano, remaining vegetables (except spinach), and jackfruit and continue to simmer, stirring occasionally, for about five minutes. Stir in pasta, spinach, nutritional yeast and ½ of the basil. Cover with lid and heat for five more minutes.
  4. Top with vegan parmesan and remaining basil and serve immediately.
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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

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