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