The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Jackfruit Puttanesca Pasta
Fibre-filled, delicious and satisfying. Organic jackfruit stars in this vegan twist on an Italian classic. You'll simmer it with saucy tomatoes, capers, olives and zingy balsamic vinegar. Then, serve with green beans and fibre-rich brown penne to soak up all the deliciousness.
Ready in 20
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 160g green beans
- 20g capers (Water, Salt, Vinegar)
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 120g brown rice penne (Eggs)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 200g passata (tomatoes, salt, citric acid)
- 110g baby tomatoes
- 220g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 1 onion
Nutritional Information
Calories: 514
Protein: 12g
Carbs: 72g
Fat: 18g
Ingredients
- 20g capers (use half) (Water, Salt, Vinegar)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 garlic clove
- 120g brown rice penne (use half) (Eggs)
- 110g baby tomatoes (use half)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 160g green beans (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 onion (use half)
- 220g jackfruit (use half) (Jackfruit, Sea Salt, Lime Juice, Water)
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 519
Protein: 13g
Carbs: 73g
Fat: 18g
Jackfruit Puttanesca Pasta
Fibre-filled, delicious and satisfying. Organic jackfruit stars in this vegan twist on an Italian classic. You'll simmer it with saucy tomatoes, capers, olives and zingy balsamic vinegar. Then, serve with green beans and fibre-rich brown penne to soak up all the deliciousness.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Trim the green beans. Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins. Add the green beans for the final 3-4 mins of cooking, until softened, then drain.
- Meanwhile, drain and rinse the jackfruit. Finely dice the onion. Finely chop or crush the garlic. Roughly chop the parsley. Halve the olives and fresh tomatoes.
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the onion and garlic, and cook for 3-4 mins until softening. Add the tomatoes, sundried tomato paste, capers, olives, jackfruit, vinegar, passata and 150ml boiling water (75ml for 1 person). Season with sea salt and black pepper then simmer for 6-8 mins, until the sauce has thickened.
- Toss the cooked penne, green beans and parsley through the puttanesca sauce, then serve in bowls.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.