Creamy jackfruit pasta bake

Ingredients for 4 servings:

• 1 can Jackfruit, organic, in brine (225 g drained weight)
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 2 tbsp Italian herbs
• 1 clove(s) garlic
• 1 dashes agave syrup
• 1 tbsp butter substitute, vegan
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp flour
• 200 ml soy cream (Soy Cream Cuisine)
• 250 ml plant milk (plant drink)
• 1 tbsp nutritional yeast
• 1 tbsp Italian herbs
• some salt and pepper
• some vegetable broth
• some nutmeg
• 500g fusilli
• 200 g leaf spinach, frozen
• 200 g peas, frozen
• some Kalamata olives

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Drain the jackfruit, rinse under cold water, and cut into bite-sized pieces. Place it in a sealable container with olive oil, tomato paste, Italian herbs, garlic, and agave syrup. Cover and shake well until the marinade is completely distributed. Let the jackfruit marinate for as long as possible (overnight is fine), at least 30 minutes. Preheat the oven to 180°C (top/bottom heat). Finely dice the onion. Finely grate or press the garlic. Cook the noodles in salted water until al dente, then drain. Place the frozen spinach in a colander and wedge it between the pot and the lid with the boiling noodles so that the steam thaws. Meanwhile, heat the butter substitute in a small saucepan. Sauté the onion and garlic until translucent. Add the flour and pour in the cream and milk substitute, stirring constantly. Simmer briefly and add the spices. Now put everything, except the sauce, in a casserole dish and mix. Then pour the béchamel sauce evenly over the top. Bake the jackfruit pasta casserole in a preheated oven for about 40 minutes.