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Bolognese Pappardelle with grilled courgette

Wide ribbons of pappardelle tossed with rich Jackfruit in Bolognese Sauce, freshly grilled courgette and roasted cherry tomatoes. Rocket, basil oil and vegan Parmesan add freshness and a refined finish. A colourful, full-sized dinner dish designed for catering and restaurant service.

15-30 min

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INGREDIENTS

Chef’s Tip

Pappardelle can easily tear or become sticky during service. Cook it slightly firmer than usual, cool it quickly and portion it before service. Reheat it for no more than 30–45 seconds in boiling water before adding it to the sauce.

Product used

Cook

INSTRUCTIONS

  1. Preheat the oven to 200°C. Cut the courgettes lengthways in half, then slice diagonally into half-moons approximately 1 cm thick. Halve the cherry tomatoes and place them cut-side up together with the courgette on a baking tray.. Drizzle the vegetables with olive oil and season lightly with salt and black pepper. Roast for 12–15 minutes, until softened and lightly caramelised.
  2. In the meantime, cook the pappardelle in salted water according to the instructions on the packaging. Cook until just al dente.
  3. Drain the pasta and drizzle with olive oil to prevent the ribbons from sticking together.
  4. Heat the Jackfruit in Bolognese Sauce in a large frying pan or sauté pan. Add approximately 30–40 ml hot pasta water and bring the sauce to a gentle simmer.
  5. Add the cooked pappardelle and toss for 1–2 minutes, until the pasta is piping hot and evenly coated. Fold through the grilled courgette and roasted cherry tomatoes. Toss carefully so the tomatoes remain intact.
  6. Season with black pepper. Twist the pappardelle into a generous nest and serve in a pasta bowl. Finish with rocket, (vegan) parmesan cheese and a light drizzle of basil oil.

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