JACKFRUIT TORTELLINI
RECIPE TYPE
Vegetarian
SERVES
SERVES6 to 8
Prep: 10 min
Cook: 25 min
Ingredients
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 pkg (about 500g) Longo’s Cut Sauté Vegetables (onions, peppers and mushrooms)
1 can (400g) Longo’s Organic Young Jackfruit in Brine, drained and roughly chopped
1 jar (700mL) Longo’s Arrabbiata Spicy Pasta Sauce
4 tbsp Longo’s Curato 100% All Natural Glaze with Balsamic Vinegar of Modena, divided
1 tsp Longo’s Curato Crushed Hot Chili Pepper Spread (optional or to taste)
1 pkg (600g) Longo’s Tri-Colour Cheese Tortellini
1 pkg (20g) fresh Longo’s Organic Basil, roughly torn
Longo’s Grated Parmesan Cheese (optional)
Directions
Heat oil in large deep skillet; add sauté vegetables and cook over medium-high heat, stirring often, for 5 minutes or until lightly golden. Add jackfruit and cook for 2 to 3 minutes. Stir in pasta sauce, 2 tbsp of the balsamic glaze and the chili pepper spread, if using. Simmer for 15 minutes. Meanwhile, cook tortellini in boiling salted water according to package directions. Drain, reserving 1/2 cup of pasta water.
Toss tortellini with sauce and pasta water, as needed, to coat. Transfer to serving bowl. Drizzle with remaining 2 tbsp balsamic glaze and scatter basil overtop. Serve with Parmesan on the side, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 11g | Fibre 3g |
Fat 8g | Sugar 10g |
Carbs 55g | Sodium 500mg |
