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Home » Recipe Index » Lunch/Dinner Entree

Vegan Spaghetti alla Puttanesca

Modified: May 4, 2025 · Published: Sep 10, 2023 by Gigi & Sersie · This post may contain affiliate links.

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This flavor-packed Vegan Spaghetti alla 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!

top side view close up of a bowl of vegan puttanesca over spaghetti topped with fresh basil and fork sticking out

What you need to make this vegan puttanesca

  1. Whole wheat pasta (use gluten-free, if gluten-sensitive)
  2. Vegan Spaghetti Sauce
  3. Cooked butter beans
  4. Mushrooms
  5. Onion
  6. Bell pepper
  7. Pitted olives (green and/or kalamata)
  8. Capers (and brine)
  9. Fresh basil
  10. Crushed red pepper flakes
top view close up of vegan spaghetti sauce on the stovetop with wooden spoon stirring
This homemade vegan spaghetti sauce is the perfect oil-free base for this satisfying meal.

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.

top view of key ingredients for vegan puttanesca: butter beans, whole wheat spaghetti, mushrooms, onions, bell pepper, olives, capers, basil, crushed red pepper flakes

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.

top view of mushrooms being added to a saute pan with veggies on the stovetop
olives and capers being added to a saute pan with veggies on the stovetop
side top view of tomato sauce being added to a large saute pan with veggies and butter beans

Put the lid back on and cook for another 3 to 5 minutes to ensure the beans are heated through.

top view close up of vegan puttanesca sauce made with butter beans on the stovetop

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. Make it creamy with a dollop of Vegan Tofu Ricotta.

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.

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top view of a plate of vegan puttanesca over spaghetti topped with fresh basil and a fork on the side

Frequently Asked Questions

What is the base of puttanesca sauce?

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.

What's another name for puttanesca?

Puttanesca is also referred to as u0022aulive and chiapparielleu0022 or olives and capers. Check out this article about pasta puttanesca from Italy Magazine to learn more.

How do I store leftovers?

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!

top view of a plate of vegan puttanesca over spaghetti topped with fresh basil and a fork on the side

Vegan Puttanesca

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 6
Calories: 503kcal
Author: Gigi & Sersie
Print Pin Rate
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
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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!

Notes

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. 

Nutrition

Calories: 503kcal | Carbohydrates: 99g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1562mg | Potassium: 1261mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2398IU | Vitamin C: 75mg | Calcium: 113mg | Iron: 8mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!
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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Rudy

    March 11, 2024 at 4:36 am

    5 stars
    So filling and delicious. I don't miss the oil.

    Reply
5 from 1 vote

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