Jackfruit ‘Juna’ Pasta Bake

Servings: 6
Cooking Time: circa 1 hr

Ingredients

400g Prima Italia Organic gluten-free fusilli pasta
200g dairy-free cheese of choice

For the ‘juna’:
1 x 400g tin of Organic Kitchen young jackfruit, drained and rinsed (but keep back a little of the brine)
1 small red onion, finely sliced
1 small celery stick, finely sliced
2 tbsp capers, roughly chopped
1 tbsp Just Natural Organic dill
165g sweetcorn
1 tbsp caper brine
3 tbsp Organic Kitchen vegan mayo
Juice of ½ a lemon
Salt and pepper to taste

For the tomato sauce:
2 tbsp Prima Italia Organic 100% Italian extra virgin olive oil
1 red onion, finely diced
2 garlic cloves, grated
10g fresh parsley, chopped fine (leaves and stalks)
1 tbsp tomato purée
1 tsp chilli flakes
½ tsp Just Natural Organic paprika
2 x 400g tins of Organic Kitchen chopped tomatoes
Juice of ½ a lemon

How to Make it

  1. Preheat the oven to 180°C.
  2. Bring a pot of water to the boil on the stove and, once bubbling, throw in the fusilli and bring back to the boil. Then simmer for around 8 minutes until al dente.
  3. Meanwhile, in a large bowl pull apart the jackfruit with a fork and add the onion, celery, capers, dill, and sweetcorn. Stir well.
  4. Pour in the retained small amount of jackfruit brine, followed by the vegan mayo. Again, stir well, and finish with the lemon juice and seasoning.
  5. Heat a large saucepan on the stove, warming the olive oil, and when nearly sizzling add to the pan the second onion (for 5 mins alone), the garlic and parsley (2 further mins), and then the tomato purée, chilli flakes, and paprika.
  6. Pour in all the chopped tomatoes and turn down the heat, stirring in the lemon juice and the seasoning and letting the pot simmer and the sauce thicken for around 10 minutes.
  7. In a lasagne dish, tumble in the cooked fusilli, drizzle with olive oil, and top with the ‘juna’ and then the tomato sauce.
  8. Grate over the top of this half of the portion of dairy-free cheese. Fold it all together to combine. Grate the second half of the dairy free cheese portion over the top.
  9. Cover the lasagne dish with foil and bake approximately 25 minutes. Once done, serve into bowls for a dinner of comforting yum.

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