Add the veggie mince ingredients (except the oil) to a good processor and blend to a very fine mince (this is what thickens the sauce).
Add the oil to a saucepan and add the mince ingredients, cooking over medium heat for 5-10 mins till soft (stirring occasionally).
While the mince mix is cooking prepare the jackfruit by patting dry with paper towel, removing the seeds and breaking apart to form shreds.
Once the mince mix is soft, add all the remaining ingredients to the pot, cover with a lid and cook over low-medium for 30-40mins till thick, stirring occasionally.
Cook the desired amount of pasta (we do 250g for 2 adults and 1 toddler), and reserve approx 1 cup of pasta water.
Add 1/2-1 cup of pasta water to sauce to reach your preferred consistency. Stir the sauce through the pasta and serve immediately.
Save any leftover sauce in the fridge for 3 days or freezer for 2 months.
