Vegan Puttanesca

5 from 1 vote

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Lunch/Dinner Entrée

Cuisine: Italian

Diet: Low Fat, Vegan

Servings:

Calories: 503kcal

Author: Gigi & Sersie

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!

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