Miso Pulled Jackfruit Pasta with Mushrooms and Spinach

"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🔥"
-- @terianncarty

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! 

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  • Recipe Card
Prep time 10mins
Cook time 30mins

Recipe Card

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


  • 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!

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