If you're hunting down a Vegan Puttanesca that hits like a comfort-food hug but keeps things nourishing and plant-centered, you’ve just found your sauce soulmate. It uses our easy Vegan Spaghetti Sauce and lots of tasty goodness.
This vegan spaghetti alla puttanesca brings together olives, capers, mushrooms, butter beans, and a kick of crushed red pepper to create lush, briny, and downright unforgettable flavor, without a drop of oil or animal products. Your pasta night just graduated to legendary status.
Deliciously hearty and protein-packed, this vegan puttanesca is high in fiber, oil-free, nut-free, soy-free, compliant with the Daniel Fast, and can easily be made gluten-free. It's healthy comfort food at its finest!
Why You'll Love This Vegan Puttanesca Recipe
- Flavor explosion meets smart nutrition: tangy olives and capers, earthy mushrooms, creamy butter beans.
- 100% plant-based, oil-free, nut-free, soy-free, gluten‑free (if you choose gluten‑free spaghetti).
- Protein- and fiber-packed with about 23 g protein per serving, so this vegan pasta puttanesca works for cozy meals or serious fuel.
- Quick and easy: minimal ingredient list, straightforward method—weeknight hero written all over it.
- A puttanesca sauce without anchovies appeals to a wider range of people, including those who aren't fond of eating fish.
What You Need to Make This Vegan Spaghetti alla Puttanesca
- Vegan Spaghetti Sauce: savory tomato base that ties everything together.
- Whole wheat pasta: hearty, chewy base to soak up that sauce.
- Cooked butter beans: creamy contrast to the crunchy bell peppers and onions. Also gives this dish a boost of protein and a diversity of plants.
- Mushrooms: meaty, earthy texture.
- Pitted olives (green and/or kalamata): salty, briny umami vets each bite.
- Capers (and brine): the anchovy stand-in that gives this vegan puttanesca a punchy and savory flavor.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Skip whole‑wheat and go gluten‑free spaghetti if needed.
- Enjoy with spaghetti or any type of pasta, including penne, linguini, rigatoni, fusilli, fettucini, and more.
- Swap butter beans for cannellini for the same creaminess, different vibe. Similar to our Vegan Mushroom Pasta.
- Add a dollop of vegan Tofu Ricotta for decadence on top.
- Mellow the heat by easing off the red pepper flakes if spicy isn’t your best friend.
- Double up olives or capers for even more briny pop.
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How to Make This Vegan Puttanesca
Make ahead: This recipe uses cooked butter beans. If using canned butter beans, be sure to drain and rinse them. If making from scratch, learn how to make dried beans using the Instant Pot, slow cooker, or on the stovetop. Set prepared butter beans aside.
Step 1: Make the Vegan Spaghetti Sauce according to recipe instructions.
Step 2: Bring a large pot of water to a boil, add whole wheat (or gluten-free) pasta, and cook (al dente) according to package directions. Drain and set aside.
Step 3: Preheat a large saute pan or pot over medium heat. Add chopped onion, bell pepper, and mushrooms. Stir and put a lid on to cook for 3 to 4 minutes.
Step 4: Remove the lid and add olives, capers, brine, and crushed red pepper. Stir to incorporate.
Step 5: Add the prepared butter beans and vegan spaghetti sauce.
Step 6: Stir the vegan puttanesca sauce well to ensure it is thoroughly incorporated. Put the lid back on and cook for another 5 minutes to ensure everything is heated through.
To dish up, add prepared pasta and top with a generous helping of vegan puttanesca sauce. Add fresh basil and enjoy!
Expert Tips
- If you cooked butter beans from scratch and have extra, use them in our creamy and delicious Butter Bean Hummus.
- Always taste this vegan puttanesca sauce before adding salt, because olives and capers already bring plenty.
- Make sure the pasta is al dente for the best bite.
- If you're feeling fancy, add some homemade vegan parmesan.
- If you're meal prepping, portion out individual servings to enjoy throughout the week or to freeze in freezer-safe containers for later.
Recipe FAQs
This recipe uses a vegan spaghetti tomato sauce seasoned with garlic and dried herbs. It provides a delicious, oil-free base for this puttanesca sauce.
Puttanesca is also referred to as "olives and capers." Check out this article about pasta puttanesca from Italy Magazine to learn more.
Leftovers can be stored in a covered container in the refrigerator for up to 4 days. This can be portioned and stored in the freezer for up to 3 months, making it a great recipe for meal prep. Reheat frozen vegan puttanesca in the microwave. Alternatively, thaw in the refrigerator or on the countertop, and then reheat in a covered pot on the stove with a splash of water over low heat.
Puttanesca is traditionally made with anchovies, but the vegan versions omit them. There's plenty of flavor with the olives, capers, and other seasonings.
Here’s the truth: this Vegan Puttanesca is comfort food that doesn’t compromise. It’s bold, briny, creamy (without dairy), and wildly satisfying. You get hearty protein, plant-based goodness, and a pasta that doesn’t skimp. Whether it’s a low-effort weeknight revival or a date-night showstopper, this vegan spaghetti alla puttanesca aka vegan pasta puttanesca, is your new go-to. Trust me, your taste buds and your dinner guests will thank you.
More Pasta Recipes to Check Out
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Vegan Puttanesca
Ingredients
- 1 batch of vegan spaghetti sauce
- 4 cups cooked butter beans (large lima beans)
- 16- ounce weight package of dry whole wheat spaghetti (or another pasta)
- 1 ½ cups chopped onion
- 2 cups chopped bell pepper
- 2 cups chopped mushrooms
- 1 cup pitted olives (I used both sliced green and kalamata)
- 1 ½ Tbsp capers
- 1 Tbsp brine from capers or olives
- ½ to 1 tsp crushed red pepper for heat
- 1 cup of fresh basil
Instructions
- This recipe uses cooked butter beans. If using canned butter beans, be sure to drain and rinse. Set aside.
- Prepare the vegan spaghetti sauce.
- Bring a large pot of water to a boil, add whole wheat (or gluten-free) pasta, and cook (al dente) according to package directions. Drain and set aside.
- Preheat a large saute pan or pot over medium heat. Add chopped onion, bell pepper, and mushrooms. Stir and put a lid on to cook for 3 to 4 minutes.
- Remove the lid and add olives, capers, brine, and crushed red pepper. Stir to incorporate.
- Add the prepared butter beans and vegan spaghetti sauce. Stir to incorporate all the yummy goodness.
- Put the lid back on and cook for another 3 to 5 minutes to ensure the beans are heated through.
- Top with fresh basil, salt to taste and enjoy!
Rudy says
So filling and delicious. I don't miss the oil.