Can I make Vegan Puttanesca Pasta ahead of time?

Yes, you can prepare the Vegan Puttanesca Pasta ahead of time. Cook it and store the leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When you are ready to eat, just reheat it in a pot, adding a splash of broth to regain its creamy texture.

What can I substitute for pasta in this recipe?

If you're looking for a gluten-free option or a different grain, you can substitute pasta with quinoa or even spiralized zucchini for a lighter dish. Both options will work well with the sauce and retain great flavors.

Is this dish suitable for meal prep?

Absolutely, Vegan Puttanesca Pasta is great for meal prep. You can cook a batch at the beginning of the week and portion it out for lunches or dinners. Just follow the storage tips to keep it fresh.

Can I add protein to this pasta?

Yes, for additional protein, consider adding cooked chickpeas or lentils. They will blend well with the flavors of the dish while enhancing the nutrition profile.

How spicy is Vegan Puttanesca Pasta?

The dish as written is not spicy, but you can easily add heat by incorporating red pepper flakes or a dash of hot sauce according to your preference. Adjusting the seasoning can help customize the dish to your tastes.

Vegan Puttanesca Pasta Recipe

Ingredients

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4 cups pasta of choice (gluten-free if needed)
4 cups vegetable broth (low sodium)
1 cup red split lentils, rinsed and drained
4 cloves garlic, minced
2 cups olives, sliced (Kalamata and Spanish recommended)
1/4 cup capers
2 tsp dried oregano
2 tsp dried basil
1 tsp miso paste (chickpea miso for soy-free)
1/4 cup nutritional yeast
1/2 cup arugula or spinach
28 oz diced tomatoes
Vegan Parmesan (optional, for topping)

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Instructions

Sauté minced garlic in a large pot over medium heat for about 2 minutes until fragrant.
Add the rinsed lentils, vegetable broth, pasta, diced tomatoes, oregano, and basil. Stir well and cover. Simmer for 5 to 8 minutes.
When the pasta is nearly cooked and the liquid is mostly absorbed, stir in the olives, capers, and thinned miso paste. Heat through.
Finally, incorporate arugula or spinach and nutritional yeast. Top with vegan Parmesan if desired.

Notes

Use high-quality olives for the best flavor. Nutritional yeast adds a cheesy flavor.

Author: benjamin_scott
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main course
Method: Stovetop
Cuisine: Italian
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 8g
Protein: 15g
Cholesterol: 0mg