I had some jackfruit and mushrooms leftover from making JB’s Jackfruit Hand Pies and decided to veganize one of my favorite dishes I use to order when we went out for Italian.
The restaurant version would have chicken and Alfredo sauce. I veganized it with jackfruit for the chicken and I used my Cashew Béchamel – Basic White Sauce for the Alfredo. It was a hit.
- 12 oz GF Farfalle (I like Jovial)
- 1 – 1 1/2 c Jackfruit and Mushrooms
- 2 c baby bella mushrooms, sliced
- 1/2 c peas, frozen
- 1 – 2 c Cashew Béchamel – Basic White Sauce
- vegetable broth as needed for sautéing and to thin out sauce
- All-Purpose Seasoning
Cook farfalle according to package directions. Drain and set aside.
In the same pot you cooked the farfalle in, add the Jackfruit and Mushroom mixture, mushrooms, peas and generous amount of All-Purpose Seasoning.
Sauté the veggies until the mushrooms have softened a little, about 5 minutes. Add the farfalle, Cashew Béchamel – Basic White Sauce and vegetable broth to thin the sauce as needed.
Stir all the ingredients together until completely mixed.
This recipe makes 4-6 servings, depending on serving size.
Serve. Eat. Enjoy.