For the Umami Sauce

• 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

• 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!