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.
1packageLemon-Garlic Jackfruit from The Jackfruit Company
116 oz boxrotini pastaor any pasta of your choice
115 oz can diced tomatoesor substitute with 1 ½ cups fresh diced tomatoes
1medium zucchini or yellow squashquartered lengthwise and thinly sliced
1bell pepper, diced (any variety)diced
15 oz bagbaby spinach
vegan parmesan cheese
Cook pasta according to package instructions. Strain and set aside. Prepare vegetables while pasta cooks.
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.
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.
Top with vegan parmesan and remaining basil and serve immediately.
Jessica Carter is the Vegan Food and Lifestyle Coach at Animal Outlook, an animal advocacy organization based in Washington, DC. Committed to making plant-based eating more accessible for everyone, she develops simple and delicious vegan recipes, she creates multimedia content for TryVeg.com, and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.