Vegan Jackfruit & Fennel Pappardelle

Vegan Jackfruit & Fennel Pappardelle

Slow-cooked pulled jackfruit & fennel tomato ragu with tangles of pappardelle pasta and a sprinkle of toasted buckwheat  — from Jess' Underground Kitchen to yours.
Dairy-free
Fish-free
Peanut-free
Sesame-free
Shellfish-free
Ingredients Pappardelle pasta (50%) (wheat flour, durum wheat semolina, water), jackfruit (25%), tinned tomatoes (tomatoes, tomato juice, acidity regulator (citric acid)) onion, fennel (2.5%), carrot, tomato paste, celery, garlic, buckwheat (0.6%), salt, canola oil, brown sugar, cider vinegar (sulphites), mixed herbs, smoked paprika, black pepper, fennel seeds, dried parsley.
Allergens Gluten-containing cereal products and sulphites. While care is taken, this meal was made in a kitchen also handling egg, fish, shellfish, soy, sesame, peanuts and treenuts.
Nutrition Information
  Avg qty per serve Avg qty per 100g
Energy 1220kJ 310kJ
Protein 10.3g 2.6g
Fat, total 2.7g 0.7g
(saturated) 0.4g 0.1g
Carbohydrate 55g 13.7g
(sugar) 4.9g 1.2g
Sodium 1430mg 360mg
Directions This meal is in special recycled plastic packaging, so you can heat it directly from the freezer! Simply remove the sleeve and microwave for 4–5 minutes, until piping hot. Sit for several minutes before peeling back the film and serving. To reheat in a conventional oven, preheat oven to 180ºC and bake, film intact, for 20–25 minutes, until piping hot. Sit for several minutes before peeling back the film and serving. Both our wraps and containers are recyclable, so please make sure you do your bit for the planet and dispose of them responsibly!