Jackfruit and Heirloom Tomato Pasta (Vegan & Gluten Free)

Jackfruit Pasta.jpg



  • 1/4 Cup of Olive Oil

  • 2 Cloves of Garlic

  • 1 Large Heirloom Tomato

  • 1 Can of Jackfruit

  • 1 Teaspoon of Himalayan Sea Salt

  • 1/2 Teaspoon of Pepper

  • 1/4 Teaspoon of Cayenne Pepper

  • 1/4 Teaspoon of Oregano

  • 1/2 Cup of Kalamata Olives

  • 1 Tablespoon of Capers

  • Pasta of Choice

  • Nutritional Yeast


In a saucepan, add olive oil and garlic on medium heat until the garlic turns a golden brown.  Chop the heirloom tomato in large chunks and add to the saucepan.  Add in sea salt, pepper, cayenne pepper, and oregano.  Drain and add the can of jackfruit.  Reduce heat and simmer the sauce for 30 minutes or until the jackfruit is tender.  Stir occasionally.

Cook the pasta to the packages specification.  Add sea salt to the water.  When the pasta is al dente, drain most of the water.  Add the pasta and remaining water to the saucepan.  Add the kalamata olives and capers.  Reduce the liquid in the pan while mixing the pasta with the sauce.

Top with nutritional yeast. Serve and enjoy!      

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