Jackfruit is nimble; it beautifully absorbs the spices and seasonings with which it’s cooked. Made with gluten-free green lentil penne, this vegan take on ragu makes for a unique, complete meal. Fresh mango brings sweetness to the salty-savoriness for a mouthwatering flavor profile. Jump with both feet into this well-balanced recipe!
Jackfruit-Mango Ragu with Green Penne
- 1 pkg. Explore Cuisine Green Lentil Penne
- 1 pkg. (9 oz.) jackfruit or 2 cups fresh jackfruit
- 2 Tbsp. olive oil
- 2 tsp. minced garlic
- 1/2 tsp. paprika
- 1/2 tsp. turmeric
- 1/2 tsp. onion salt
- 1/4 cup Siete Hot Sauce
- 1 small mango cubed
- 1/4 small purple onion diced
- 1/4 green pepper diced
- 1/4 tsp. dried parsley
- 1/4 tsp. crushed chili pepper
Cook pasta per package directions. Drain and set aside.
In sauté pan over medium-high heat, heat olive oil and add jackfruit, garlic, paprika, turmeric, onion salt and hot sauce. Stir fry 5-7 minutes until well-combined and hot.
To pan, add penne, purple onion, green pepper and mango; stir fry 5 minutes.
Sprinkle with crushed chili pepper and dried parsley to serve.
Notes: If fresh jackfruit is used, open and boil “meat” pods for about 45 minutes or cook in pressure cooker for about 10 minutes, then shred or chunk the cooked flesh. Freeze extra jackfruit for later use.
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