This Smoky Jackfruit Rigatoni is easy to make but packs some impressive flavor! The jackfruit adds heartiness, as well as extra protein and fiber. Serve with a side salad and some garlic bread for a filling vegan dinner!
This Smoky Jackfruit Rigatoni recipe was inspired by the idea of a short rib ragu. I have never actually made one myself, but it’s a recipe I’ve seen made on the food network many times, haha! It always looks like such a rich a flavorful pasta dish so I thought it would be fun to make a meat free version using jackfruit. *I do have to say, however, that it’s just the idea of that recipe that is the inspiration behind this jackfruit rigatoni. I didn’t actually base my recipe ingredients on the exact ingredients in a short rib recipe.
Valentine’s Day is tomorrow, and if you don’t already have plans, this Smoky Jackfruit Rigatoni would be the perfect quick and easy meal that feels a little bit fancy 😉
Smoky Jackfruit Rigatoni Recipe Ingredients and Substitutions
- Pasta – I like to use a shorter rigatoni for this recipe, but any length will work. The rigatoni is nice because it allows the sauce and jackfruit to get into the insides of the noodles. Any kind of pasta will work though!
- Jackfruit – I bought two cans of jackfruit at Trader Joe’s. These days you might be able to get canned jackfruit at some big grocery stores or most of the big health food stores, like Sprouts and Natural Grocers. I’ve also ordered it online when it was harder to find locally. I do not have experience using a whole jackfruit, so for now I just used the canned stuff.
- Onion and Garlic – Onions and garlic are great aromatics that help build the flavor foundations for the sauce. You could also add celery and carrot at this point if you wanted to make an even heartier ragu type of sauce.
- Spices – Smoked paprika is the spice that gives this sauce its delicious smoky flavor! I also add chili powder, cumin, regular paprika, onion and garlic powder, parsley, oregano and salt and pepper. There are quite a few spices, so if you don’t currently have a stocked spice rack, you can leave some of them out.
- Marinara Sauce and Ketchup – You can use a smooth marinara sauce or a chunkier pasta sauce for this recipe. This is a great recipe for a cheap jar of marinara because we dress it up with lots of other flavors. The ketchup adds a little sweetness and bright tomato flavor.
- Maple Syrup, Tamari, Apple Cider Vinegar – If you don’t have pure maple syrup, you can use honey or agave syrup. You can also omit the maple syrup if you don’t want to add any extra sweetener. The tamari adds a nice saltiness, soy sauce can be substituted. ACV adds some brightness to the rich sauce.
- Calabrian Chili Peppers – They are optional, but if you like heat it’s great to throw a spoonful in! I like to buy the jar of crushed Calabrian chili peppers.
How To Make This Easy Jackfruit Pasta Recipe
- Start by placing a large pot of water over high heat and let come to a boil. Add your pasta, turn the heat to medium and cook according to package directions. Drain the pasta once it’s done cooking. If the jackfruit sauce is ready, you can dump the pasta right into the sauce. If the sauce isn’t ready yet, pour the pasta back into the pot, drizzle with a little olive oil, mix together and let sit with the lid on until ready to use.
- Heat a large pot over medium heat. Add olive oil and onions. Cook for about 2 minutes and then add the garlic and jackfruit. I also like to add a little bit of salt and pepper at this point. Mix everything together and let cook for a couple of minutes. It’s great if you can get some nice brown on the jackfruit, that will add extra flavor. If not, that is ok too!
- Next, add in all the spices, cook for a few more minutes and then add in the marinara sauce, maple syrup, apple cider vinegar, and tamari. Give everything a really good mix and let come to a simmer.
- If you have some time, you can let it simmer for 10-15 minutes (stirring regularly) to let some of the flavors develop a little more deeply, or if everyone is ready to eat you can just let it cook for 5-10 minutes. Give the sauce a little taste and add more salt and pepper, if desired.
- Add the cooked pasta into the sauce and mix everything together until all the pasta is coated with sauce. You can serve immediately or let the pasta and sauce cook together in the pot for a couple of minutes.
- Jackfruit Rigatoni can be served as is or you can garnish with fresh herbs, parmesan cheese or anything else you like. Enjoy!
Smoky Jackfruit Rigatoni Frequently Asked Questions
- Is this recipe vegan? Yes! You can add regular parmesan to the top, or even mix it in, if not making vegan. Or, if vegan, you are welcome to add vegan cheese.
- Is this rigatoni gluten free? No, I used regular wheat pasta, but you can easily use gluten free pasta for this recipe.
- Is this pasta recipe spicy? I added some Calabrian chili peppers to mine, which made it a little spicy. But, if you don’t like spicy, you don’t have to add any! The sauce is more smoky than spicy and I don’t think should be a problem for most kids.
- How long will leftovers keep in the refrigerator? If stored in an airtight container in the refrigerator, they should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Hearty Vegan Pasta Recipes?
Cauliflower Alfredo Pasta with Crispy Chickpeas
Kale and Leek Pesto Pasta with Tofu
Southwestern Pesto Pasta with Chickpeas
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Smoky Jackfruit Rigatoni
- Total Time: 45 minutes
- Yield: 4-6 1x
Description
This Smoky Jackfruit Rigatoni is easy to make, but bursting with flavor! It’s great for a valentine’s dinner date or an easy family dinner!
Ingredients
Scale
- 16 oz rigatoni, or your favorite pasta
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2–3 cloves garlic, minced
- 2 (20 oz) cans jackfruit, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried herbs, such as parsley, oregano or herbs de Provence
- 1 (23 oz) jar marinara sauce
- 2 tablespoons ketchup
- 1 tablespoon tamari, or soy sauce
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure maple syrup, or honey
- Crushed Calabrian chili peppers, to taste
- Salt and black pepper
Instructions
- Start by placing a large pot of water over high heat and let come to a boil. Add your pasta, turn the heat to medium and cook according to package directions. Drain the pasta once it’s done cooking. If the jackfruit sauce is ready, you can dump the pasta right into the sauce. If the sauce isn’t ready yet, pour the pasta back into the pot, drizzle with a little olive oil, mix together and let sit with the lid on until ready to use.
- Heat a large pot over medium heat. Add olive oil and onions. Cook for about 2 minutes and then add the garlic and jackfruit. I also like to add a little bit of salt and pepper at this point. Mix everything together and let cook for a couple of minutes. It’s great if you can get some nice brown on the jackfruit, that will add extra flavor. If not, that is ok too!
- Next, add in all the spices, cook for a few more minutes and then add in the marinara sauce, maple syrup, apple cider vinegar, and tamari. Give everything a really good mix and let come to a simmer.
- If you have some time, you can let it simmer for 10-15 minutes (stirring regularly) to let some of the flavors develop a little more deeply, or if everyone is ready to eat you can just let it cook for 5-10 minutes. Give the sauce a little taste and add more salt and pepper, if desired.
- Add the cooked pasta into the sauce and mix everything together until all the pasta is coated with sauce. You can serve immediately or let the pasta and sauce cook together in the pot for a couple of minutes.
- Jackfruit Rigatoni can be served as is or you can garnish with fresh herbs, parmesan cheese or anything else you like. Enjoy!
Notes
I used two cans of jackfruit, but one can also be used.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American
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