Jackfruit Ragu

1 tin (400g) jackfruit drained and broken up 1 small red onion, peeled and diced finely 1 large carrot, peeled and diced into small pieces 2 cloves of garlic peeled and crushed 1 tbsp. dried oregano 1 tbsp. smoked paprika 8 basil leaves chopped 2 bay leaves (optional) 1 tin (400g) crushed cherry tomatoes 1 tbsp. tamari 1.5 tbsp. balsamic vinegar 1 tbsp. tomato paste 250g pappardelle pasta 2.5 tbsp. olive oil

To serve Fresh basil leaves vegan parmesan

Method:

• Cook the pasta as per instructions on the pack.

• In a large pot add the olive oil and onion. Stir then sweat for 4-5 minutes with the lid on until soft over a low to medium heat.

• Add the garlic, herbs and spices and cook for 40 seconds.

• Add the carrot and jackfruit tossing to combine.

• Spoon in the tomato paste, balsamic vinegar, tamari, and canned tomatoes.

• Bring to boil and then lower the heat to let simmer for 25 minutes.

• After 25 minutes remove from the heat.

• Using 2 forks pull the pieces of jackfruit apart. Stir once more and remove the bay leaves.

• Stir in the pasta and serve up with some vegan cheese and fresh basil leaves.