Place your drained jackfruit in a bowl and pour a ¼ cup of TJ’s Kansas City BBQ sauce and mash with a potato masher the jackfruit and the sauce.

Once all jackfruit pods are flattened and bbq sauce is evenly distributed, place on a sheet of parchment paper on a rack and air fry for 15 minutes at 375 degrees Fahrenheit. ( if you don’t have an air fryer, bake for 30 minutes at 350 in an oven.

While the jackfruit is cooking, saute your sliced mushrooms with a teaspoon of TJ’s vegan pesto on medium heat in a saucepan for 2 minutes.

Lower the flame to low, and add in your pre cooked zucchini slices (For these I air fried them a day earlier with TJ’s 21 Seasoning for 8 minutes at 375).

Add in your pasta and 2 tablespoons more of TJ’s vegan pesto and mix ingredients together.

Pour ¼ cup of  Miyoko’s Liquid cheese on top or pour a little more if you're feeling cheesy!

At this time your BBQ jackfruit should be ready! Add the shreds on top of pasta and mix in your pan.

Turn off the flame and serve!

Sprinkle Nutritional Yeast on top, it’s like vegan parm, and Enjoy!