Juna 'jackfruit tuna' pasta recipe

Ingredients

• 1 handful herby macadamia crunch (see separate ingredients/recipe)
• 500 g dried spaghetti
• 1 handful fresh parsley
• 4 tbsp extra-virgin olive oil
• 17.6 oz dried spaghetti
• 20 g macadamia nuts
• 1 tbsp nutritional yeast
• 1 tbsp fresh white vegan breadcrumbs
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 0.7 oz macadamia nuts
• 1 x 400g/14oz tin of jackfruit, drained and rinsed
• 3 tbsp soy sauce (or coconut aminos)
• 1 tbsp fresh lemon juice
• 2 tbsp nori flakes
• 1 tbsp olive oil
• 1 red onion, finely diced
• 4 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 x 400g/14oz tins of cherry tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup (optional, for sweetness)
• 1 handful mixed olives, pitted and chopped
• 1 handful of capers
• 1 pinch each of salt and black pepper