Happy Monday, friends! I’m back this week with another recipe made in collaboration with my friends at Nature’s Charm. This one is a mega-delicious vegan pasta carbonara, made with jackfruit confit instead of bacon!
I must say, I am obsessed with this jackfruit confit. I loooooooove jackfruit but find that it’s too labor intensive for me to make often. This jackfruit confit is prepped, seasoned, and ready to go!
Literally all you need to do is throw it in a pan, sear it up nicely, and savor every mouthwatering bite. No joke, I’ve even eaten it for breakfast twice this week.
The jackfruit confit makes the perfect stand-in for bacon in this vegan carbonara. It’s so savory and meaty, even my husband who typically doesn’t care for jackfruit was impressed!
The peas lend the perfect amount of sweetness to the dish. I’ve had a few vegan carbonara dishes in the past and this one is by far my favorite. It’s so good, I almost considered saving the recipe for my cookbook!
If you try this vegan carbonara with jackfruit confit, be sure to rate it in the comments so I know how yours turned out! While you’re at it, post a pic of your creation to Instagram with the tag #carrotsandflowers so I can admire your handiwork!
I love seeing the recreations of my recipes. It makes my day so don’t be shy! If you want to save this vegan carbonara for later, be sure to pin the photo below!
For more delicious vegan pasta dishes, be sure to check out my Vegan Pesto Pasta or my Lentil Walnut Bolognese.
- 2 8oz (200 g) cans jackfruit confit
- 8oz (225 g) whole wheat farfalle pasta (sub for GF if needed)
- ½ cup (75 g) frozen peas
- 1 tsp (3 g) nutritional yeast
- 1 cup (125 g) pre-soaked cashews
- ½ cup (125 ml) water
- juice and zest of 1 lemon
- 2 cloves garlic
- 1 Tbsp (9 g) nutritional yeast
- 1 tbsp (17 g) white or yellow miso
- 1 tsp (1 g) fresh thyme
- 1 tsp (1 g) fresh rosemary
- 1 tsp (1 g) fresh sage
- ½ tsp pepper
- Boil the pasta according to package instructions. Blend the sauce ingredients on high until smooth and creamy, about 2 minutes.
- Drain the oil from the jackfruit. Heat a skillet on medium high heat. Sprinkle 1 tsp (3 g) nutritional yeast over the jackfruit, then pan fry until browned on all sides, breaking it up with a spatula into bite sized pieces.
- Drain the pasta when it's ready, then place it back in the pot on the stove. Add the sauce and peas to the pasta. Heat until warmed through. Stir in the cooked jackfruit, leaving a few pieces on top for garnish. Top with lemon zest and fresh pepper.
Janet Weeks says
I’ve been waiting for a recipe in which to use a 20-ounce can of green jackfruit –in brine– that I purchased from Trader Joe’s, but I’m not sure it will work in this recipe. It seems the jackfruit confit called for in the recipe contains other ingredients –such as oil and, perhaps, flavoring– that are not in my can of jackfruit. Please advise.
Carrots and Flowers says
I wouldn’t suggest using plain jackfruit for this recipe. The confit comes perfect seasoned and stewed in the sauce. It would be very time consuming to try to replicate it and I don’t know the exact preparation Nature’s Charm uses to get it to taste so good.
I would suggest using the Trader Joe’s jackfruit in our BBQ sandwiches and saving this recipe for another time. The recipe calls for three cans, you can reduce the recipe by 1/3, but I would pick up a couple extra cans next time you’re at the store. 🙂
Hope this helps!
How on earth did you get your hands on the jackfruit confit? It looks like it’s available nowhere in this country, and only from online stores in New Zealand, Australia, Singapore, the U.K., etc. 🙁 I’m dying to try the stuff. Any tips? Thanks.
I finally got my hands on several cans of Jackfruit Confit through Amazon, and made this carbonara recipe. It’s outstanding! So delicious, and that jackfruit is dynamite. They really loaded it with rich flavor and color. When it’s sautéed up, it makes a tasty complement to the creamy carbonara sauce. The only mod I made was to scale back on the lemon juice (to 3T) and it was plenty lemony. This recipe is a keeper … as long as I can keep that jackfruit confit in stock. Thank you!
Can somebody recommend a substitute for cashews? My daughter is allergic to most nuts (peanuts is the exception.)