1/2 tin jackfruit, broken up in to flakes (in brine not syrup unless you’re Joey Tribiani and enjoy dinner/dessert fusions)
1 tin chopped tomatoes
1 carton vegan single cream (try and get an unsweetened one although the lemon will neutralize if you can’t)
1 onion, chopped
1 clove garlic, chopped
1 tbsp lemon juice
1 heaped tbsp nori
1 tsp vegan bouillon
1 tsp dried basil
1tsp dried parsley
1 tsp dried oregano
250g pasta (I used farfalle but use whatever you like)
1 cup breadcrumbs
100g vegan cheese, grated
1 tbsp olive oil
Water for boiling
Preheat oven to 200°
Boil water and put pasta in to cook.
In another pan, fry the onion and garlic for around 5 mins until the onion starts to become transparent.
Add the tinned tomatoes and cream and stir in the jackfruit, nori, lemon juice and bouillon.
Add herbs, basil, parsley and oregano and salt and pepper to taste.
Bring to boil and then Turn down heat and simmer with lid on for 10 minutes.
Stir in to sauce.
Pour pasta and jackfruit mix in to an oven proof dish.
Sprinkle over breadcrumbs, covering the top.
Add the grated cheese on top.
Cover with lid if your dish has an oven proof lid or tin foil, this helps the cheese melt.
Place in the oven for 30/45 mins.