Braised jackfruit pappardelle

Braised jackfruit pappardelle

Tags

Pasta
jackfruit

Cook

Ingredients

  • 1 large onion, roughly chopped
  • 3 shallots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 carrot, roughly chopped
  • 6 garlic cloves, peeled
  • 100g walnuts
  • 2 tbsp olive oil
  • 1 tbsp dried mixed herbs
  • 2 tins jackfruit, drained
  • 4 tbsp tomato purée
  • 1 tsp salt
  • 1 tsp black pepper
  • 250ml red wine
  • 1 tbsp miso paste
  • 2 tins chopped tomatoes
  • 1 bay leaf
  • 2 tbsp soy sauce
  • 5 tbsp flaked almonds, toasted
  • 5 tbsp nooch
  • 450g dried pappardelle
  • a handful of basil

Steps

  1. Put ingredients from onion to walnuts in the blender and blend until finely chopped.
  2. Heat the wok on medium, add the oil followed by the onion mixture and the dried herbs.
  3. Sauté for 5-8 minutes, stirring occasionally.
  4. Put the jackfruit in a tea towel, pick up the corners and firmly squeeze the excess liquid out.
  5. Add the tomato purée, salt and pepper to the wok and cook for a couple more minutes before adding the jackfruit.
  6. When the jackfruit has a little colour, de-glaze the pan with the red wine.
  7. Let the wine come to a boil for a minute or so, then add the miso, chopped tomatoes, bay leaf and soy sauce.
  8. Turn the heat down low and place a lid on the wok. Let the ragu bubble away for 30 minutes, stirring occasionally.
  9. Cook the pappardelle for 10-12 minutes in salted boiling water, until al dente.
  10. Blend the toasted almonds with the nooch until finely chopped.