Red Curry Pasta with Jerk Jackfruit

Ingredients

• 1 can green young jackfruit (Drain, remove seeds, and break into smaller pieces)
• 1 tbsp fresh garlic (Minced)
• avocado oil (For sautéing)
• 1 tbsp jerk seasoning (Use 1 1/2 tsp with the jackfruit and 1 tbsp with the peppers)
• salt (To taste)
• black pepper (To taste)
• 1 red bell pepper (Chopped)
• 1 green bell pepper (Chopped)
• 1 orange bell pepper (Chopped)
• 4 cup pasta noodles (The source does not specify whether this is measured dry or cooked; use approximately 4 cups of pasta noodles)
• 0.25 tsp dried thyme
• 1 can coconut cream (Can size not specified)
• 4 oz vegan cream cheese
• 2 tsp red curry powder

Steps

1. 1

   Prepare the jackfruit. Drain the liquid from the can, remove the seeds, and break the jackfruit into smaller pieces. Set aside any tough core pieces if needed.

2. 2

   Heat a small amount of avocado oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.

3. 3

   Add the prepared jackfruit, 1 1/2 teaspoons of the jerk seasoning, and salt and black pepper to taste. Cook over medium heat for 6–8 minutes, stirring occasionally, until the jackfruit is slightly browned and has a little crispness. Transfer the cooked jackfruit to a plate and set aside.

4. 4

   Add another small amount of avocado oil to the skillet if needed. Add the chopped red, green, and orange bell peppers and sauté over medium heat for 2–3 minutes, until they begin to soften.

5. 5

   While finishing the sauce, bring a pot of water to a boil and cook the pasta noodles according to the package directions until tender. Drain when ready.

6. 6

   Add the remaining 1 tablespoon of jerk seasoning, the thyme, and salt and black pepper to taste to the sautéed peppers. Cook over medium heat for an additional 3–4 minutes, until the peppers are softened and fragrant.

7. 7

   Add the coconut cream, vegan cream cheese, and red curry powder to the peppers. Stir until the cream cheese is incorporated and the sauce is smooth. Cook over medium heat for about 5 minutes.

8. 8

   Add the drained pasta and the reserved jerk jackfruit to the creamy pepper mixture. Stir gently to coat the noodles and distribute the jackfruit throughout.

9. 9

   Cook the combined pasta over medium heat for an additional 2–3 minutes, until heated through and the sauce clings to the noodles. Taste and adjust the salt and pepper if needed, then serve.

Notes

The recipe is described as suitable for meal prep and reheating during the week. The source does not specify the amount of avocado oil, the can size of the coconut cream, or whether the 4 cups of pasta are measured dry or cooked.

Nutrition per serving

• main
• vegan
• dairy-free
• plant-based
• pasta
• one-pan
• quick dinner
• meal prep