One Pot Creamy "Chicken" Pasta with Jackfruit


One pot pasta dishes are so easy for quick, yet hearty, weeknight dinners. This recipe is a take on  creamy chicken pasta, using jackfruit in place of the chicken, and a quick cashew sauce to create the creaminess. This meal is quick, delicious, and sure to become a staple in your house.


  • I package spaghetti noodles (you can use gluten free as well)
  • 1 can jackfruit in brine
  • 1/2 onion diced
  • 1 can diced tomatoes, drained
  • 2 cups chopped white button mushrooms
  • 1/2 cup cashews soaked in hot water for an hour, or you can microwave them in some water for 3 minutes, 
  • 1 cup water
  • 2 tablespoon nutritional yeast
  • 2 teaspoons minced garlic
  • 2 teaspoons Italian seasoning
  • 2  1/2 cups vegetable broth
  • 1/2 teaspoon of salt
  • A splash of white wine (optional)
  • Fresh basil to garnish (optional)


  1. Start by adding your soaked and drained cashews, and 1 cup of water to a high speed blender or food processor. Blend until the mixture is completely smooth.
  2. Drain the jackfruit and break up the pieces between your finders, or using a fork.
  3. Now add a few teaspoons of oil to the bottom of a large deep skillet (a skillet that has a lid).
  4. Next add noodles, then the remaining ingredients on top of the noodles, adding the broth last.
  5. Turn pot on medium/low heat and let pasta cook with a lid on top for 20 - 25 minutes.
  6. You will need to stir several times during the cooking process to keep the noodles from sticking to the bottom on the pot.
  7. Serve topped with fresh basil and vegan parmesan.