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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 208 kcal
Ingredients
- 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
Instructions
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Cook pasta per package directions. Drain and set aside.
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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.
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To pan, add penne, purple onion, green pepper and mango; stir fry 5 minutes.
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Sprinkle with crushed chili pepper and dried parsley to serve.
Recipe Notes
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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Nutrition Facts
Jackfruit-Mango Ragu with Green Penne
Amount Per Serving
Calories 208
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 429mg18%
Potassium 124mg4%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 5g6%
Protein 9g18%
Vitamin A 675IU14%
Vitamin C 25mg30%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.