"Do I have a pasta to share with you.... This thing of beauty is truly one of my BEST. Umami, pulled jackfruit pork (recipe @lazycatkitchen —ITS AWESOME GIRL), peas, cremini mushrooms and zucchini. I hit it with vegan parm, olive oil and a pinch of chilli flakes at the end🔥"
Miso Pulled Jackfruit Pasta with Mushrooms and Spinach
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This pasta dish is an umami bomb of flavor with it's addition of miso, tamari, and mushrooms. This recipe includes 1 cup of @lazycatkitchen's pulled jackfruit ,which we highly recommend (linked below), but the sauce and pasta recipe is here for you all to follow!
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 30mins
Recipe Card
For the Umami Sauce
ingredients
- 2 tablespoons miso
- 2 tablespoons tamari
- 1 teaspoon minced ginger
- 2 teaspoons sesame oil
- 1 teaspoon sweet brown rice vinegar
- 2 teaspoons Korean BBQ sauce
- 1 clove garlic, minced
- 1 (1-inch) piece ginger, minced
For the Pasta
ingredients
- 1 pound gluten free elbow pasta
- 2 tablespoons olive oil
- 1/2 onion, thinly sliced
- Pinch of chili flakes
- 3 cups sliced cremini mushrooms
- 1 cup frozen peas
- 1/2 cup sliced zucchini
- 1 cup pulled jackfruit (recipe linked above)
- Handful of arugula and spinach
- 1/4 cup vegan parmesan cheese
- 1/2 cup pasta water
- Salt, to taste
- Black pepper, to taste
Method
Step 1
In a small bowl, whisk together sauce ingredients and set aside.
Step 2
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve pasta water Drain pasta and set aside.
Step 3
Over medium heat, sauté onions, mushrooms, mushrooms in olive oil until caramelized. Season with chili flakes, salt and pepper.
Step 4
Add pasta, jack fruit, greens and peas and stir to combine. Add the sauce and season to taste.
Step 5
If needed adjust the consistency with reserved pasta water. Finish with vegan parmesan cheese and enjoy!