Our Veggie Fest team member, Sue Rose, developed a vegan version of Puttanesca with big flavor and zest. The harmony of its ingredients satisfies the palate, bite after bite.
Cook pasta al dente according to package instructions and drain in a colander. Set aside.
In a large skillet heated to medium high, add oil, zucchini, and mushrooms. Sauté 3 to 5 minutes until browned and cooked thoroughly.
Add tomato sauce, diced tomatoes, Italian seasoning, beans, olives and capers and simmer 3 to 5 minutes until well blended and hot throughout. Add cooked pasta and continue to simmer over low heat 2 to 3 minutes until all ingredients are hot. Be careful not to simmer too long so pasta doesn’t overcook.
Note: To make Veggie Parmesan add ½ cup raw cashews or almonds and ½ cup nutritional yeast to a blender and pulse until it is the texture of grated parmesan cheese. This mixture can be stored in an airtight container in the refrigerator for several weeks.