Been leaning into East and West Indian flavors latel. I decided to revamp an old recipe to make good use of the Bajan sauce I purchased in Barbados this year. I added some callaloo to force some greens in us. The result... work in progress. Plenty of heat, but needs more spice. Maybe some thyme? Also, I think I'll reduce the amount of pasta next time so that it's closer to 4 servings instead of 6-8.
Referenced: ME! | Serves: 6-8 | Time: 30 min (plus any optional add ons)
Ingredients
1 lb gluten free pasta (I did chickpea penne)
15 oz can #jackfruit in water or brine
4 tbsp Bajan sauce, divided
5 cloves garlic, divided
1 batch nut cheese sauce
S&P, to taste
Nut Cheese Sauce
1 cup #cashews, quick soaked in hot water for 15 minutes
1 1/4 cups veggie broth
1 tbsp tahini
Optional
Some Beyond Meat would probably be fine, but I'm doing that tomorrow and I don't like to double down in any given week
I topped with Callaloo
Instructions
Shred jackfruit or cut into small chunks and marinate them. Use half of the 3/4 cup of your Bajan sauce for the marinade, add 2 minced cloves of garlic. Reserve the other 3 cloves for the sauce. Set aside covered in the fridge.
While the jackfruit is marinating, blend your cheese sauce ingredients together and cook your pasta according to package directions.
Heat a skillet with a bit of oil or vegetable broth for a oil free version. Add the remaining 3 cloves of garlic and marinated jackfruit to that skillet and fry all until crispy and golden.
Finally, add prepared cheese sauce, remaining buffalo sauce, optional ingredients, and cooked pasta to that skillet. Cook for 5 minutes more, mix everything until well combined.
Serve immediately and enjoy!
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