This flavor-packed vegan puttanesca is made from whole plant food ingredients. It's deliciously hearty, protein-packed, high in fiber, oil-free, nut-free, and soy-free. This meal is healthy comfort food at its finest!
What you need to make this vegan puttanesca
- Whole wheat pasta (use gluten-free, if gluten-sensitive)
- Vegan Spaghetti Sauce
- Cooked butter beans
- Mushrooms
- Onion
- Bell pepper
- Pitted olives (green and/or kalamata)
- Capers (and brine)
- Fresh basil
- Crushed red pepper flakes
Adding butter beans (large lima beans) is not traditional for puttanesca, but we did it to boost the protein and diversity of plants in this meal. The butter beans are delicious and provide a nice creaminess to the crunchy bell peppers and onions. These beans also complement the brininess of the olives and capers.
The olives, capers, and brine provide the vegan substitute for anchovies—which are traditionally found in pasta puttanesca.
How to prepare
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, and salt to taste.
Enjoy this wonderful meal for date night, family night, or a hearty, comforting meal any night of the week.
Why You'll Love This Recipe
- Bold, Rich Flavors: The combination of tangy olives, salty capers, garlic, and tomatoes creates a savory, umami-packed dish that’s incredibly satisfying.
- Healthy & Nutritious: This recipe is 100% plant-based, oil-free, and full of fiber and nutrient-dense ingredients like beans, tomatoes, peppers, and olives, making it a heart-healthy choice without sacrificing taste. This vegan puttanesca pasta is also high in protein, with 23 grams per serving.
- Quick & Easy to Make: With minimal ingredients and straightforward steps, this recipe is perfect for busy weeknight dinners without compromising on flavor.
- Diet-Friendly: It’s ideal for those following a vegan, gluten-free, or oil-free diet, offering a delicious meal that meets a wide range of dietary needs.
Frequently Asked Questions
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 "aulive and chiapparielle" or olives and capers. Check out this article about pasta puttanesca from Italy Magazine to learn more.
Leftovers keep well 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 to 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.
We hope you love this vegan spaghetti alla puttanesca as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Vegan Puttanesca
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This flavor-packed vegan puttanesca is made from whole plant food ingredients. It's deliciously hearty, protein-packed, high in fiber, oil-free, nut-free, and soy-free. This meal is healthy comfort food at its finest!
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!
Leftovers keep well in a covered container in the refrigerator for up to four days. Alternatively, portion out and freeze in a freezer-safe container for up to three months. Reheat in the microwave at a reduced setting. Or thaw in the refrigerator or on the countertop and reheat in a covered pot with a splash of water over low heat.
Notes
EQUIPMENT / SUPPLIES
- Large pot (to cook pasta)
- Medium pot with lid (to make vegan spaghetti sauce)
- Large saute pan with lid
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Cooking spoons
- Strainer
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop
- Cuisine: Italian
Rudy
So filling and delicious. I don't miss the oil.