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Vegetable Pasta Puttanesca

Yield3 Servings

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.

Pasta Puttanesca

 1 (8 to 12-ounce) package pasta (For more protein/fiber, try one made from bean flour.) or gluten-free pasta
 1 teaspoon oil
 3 medium zucchinis, cut in bite-size pieces
 3 to 4 medium portobello mushrooms, cut in ¼-inch in slices
 1 (25-ounce) jar tomato sauce
 1 (15-ounce) can diced tomatoes, with juice
 1 (14-ounce) can cannellini beans, rinsed and drained
 2 tablespoons Italian Seasoning
 ½ cup pitted kalamata olives
 ¼ cup capers, rinsed
 Garnish with chopped fresh herbs: basil, flat-leaf parsley or cilantro and Veggie Parmesan: (See note).

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.

Serves 3

Nutrition Facts

Servings 0