Cashew and Jackfruit Spaghetti

Creamy pasta is one of my faves and this one is one of the best yet.


(Serves 2)

1 Can of Young Green Jackfruit

1 Bunch of Greens (of your choice)

1 Onion

3 Cloves of Garlic (sliced)

2 tbsp Cashew Nuts

Vegan Bechamel Sauce (add as much as you would like)

2 tbsp Nutritional Yeast

1 tbsp mustard

1 tbsp Coconut Milk

115 g of Dried Spaghetti

Step 1

Follow Bechamel Sauce Recipe, then set aside.

Step 2

Bring water to boil on a hob with some salt and a little oil and cook the spaghetti then drain (saving about 3 tbsp of the water) and set aside.

Step 3

Slice and fry the onion, garlic, cashews and drained jackfruit for 3-4 minutes. Then add in the bechamel sauce, cooked spaghetti. Coconut milk. Nutritional yeast mustard and greens and continue to cook for another 5 mins on a medium heat, stirring continuously.

Step 4

Season to taste with salt and pepper and then serve! You can also add more greens if you would like.

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