Spaghetti with jackfruit, mushrooms and broccoli

Ingredients for 2 servings:

• 1 can jackfruit, young, in brine (approx. 225 g drained weight)
• n. B. smoked salt
• e.g. Paprika powder, smoked
• n. B. Pfeffer
• 3 tbsp olive oil
• 150 g broccoli florets, frozen or fresh, blanched
• 125 g mushrooms
• 250g pasta
• salt and pepper
• Olive oil for frying
• 80 g grated cheese (grated cheese alternative)

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan

Wash the jackfruit. Squeeze the water out of the jackfruit by hand. Tear the fruit apart and place it in a sealable bowl. Marinate with smoked salt, pepper, smoked paprika, and olive oil, set aside, and let it sit for at least 15 minutes. Cook the spaghetti according to the package instructions. Add the jackfruit to a pan coated with oil and fry for about 5 minutes. Meanwhile, slice the mushrooms and bring the frozen broccoli florets to room temperature. Add the mushrooms and broccoli to the pan with the jackfruit and fry briefly. Drain the cooked spaghetti. Add it to the pan and fry. Sprinkle with grated cheese and stir. Season with salt and pepper and serve.