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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
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