What you’ll need:

1 can PURO Young Tender Jackfruit 
1 can chopped tomatoes
200ml vegetable stock
½ red onion 
3 cloves garlic
1 teaspoon dried oregano
Olive oil
1 teaspoon Marmite
3 tablespoons tamari
4 springs of thyme
400g tagliatelle 

How to make it:

1. Drain the jackfruit and tear until it is shredded.
2. Finely chop the onion and garlic and fry in 1 tablespoon of olive oil on a medium heat until translucent.
3. Add the dried oregano and shredded jackfruit and fry for another minute, then add the stock, chopped tomatoes, Marmite and tamari and simmer for 1 hour adding water if needed.
4. Cook the pasta according to packet instructions, then drizzle on olive oil.
5. Once the sauce is glossy and thickened, check for seasoning adding salt and pepper to taste.
6. Then stir in the pasta and serve with the thyme leaves.

Recipe courtesy: @livingfortheveg