Step 1

In a large pan over medium heat, melt 3 tbsp of butter. Saute the diced onion until it's soft and translucent. Add the sliced mushrooms and minced garlic and let it cook for 10 minutes or until the mushrooms are tender.

Step 2

Deglaze the pan with ½ cup of red wine and let it cook for a few minutes or until the sauce thickens and reduces.

Step 3

Add both cans of the rinsed and drained jackfruit, ½ tsp dried thyme, ¼ tsp salt, and ¼ tsp pepper to the pan. Stir to combine.

Step 4

In a medium bowl, whisk together two cups of mushroom broth and 2 tsp arrowroot powder. Pour it into the pan along with 1 tbsp of Worcestershire. Stir and then increase the heat to bring it to a low simmer. Reduce the heat to medium, cover it, and let it cook for 20 minutes or until the jackfruit is tender and shreds easily.

Step 5

Meanwhile, boil water in a large pot and cook the noodles according to the package instructions.

Step 6

Remove the lid and gently use a wooden spoon to break up the pieces of jackfruit. Stir in the sour cream and let it cook for a few more minutes until it's warmed through.

Step 7

Serve over hot pasta.