Vegan Puttanesca Zoodles

delicious and healthy vegan puttanesca zoodles with white beans and artichoke hearts

delicous vegan puttanesca sauce with white beans on zucchini noodles
delicious vegan puttanesca sauce with white beans on zucchini noodles

I REALLY love a good plate of pasta with sauce, but it’s not something we want to eat regularly as the pasta has little nutritional value. Lately, we have been loving trading off the pasta portion of noodle meals for healthier zucchini noodles made with our vegetable spiralizer. We really loved the results in our Vegetable Pad Thai, so we thought we’d try our hands at lightening up pasta puttanesca with zucchini noodles.

If you already love zucchini noodle recipes, this dish is an easy vegan zoodle recipe to add to your collection, and it is quick enough for a weeknight meal.

Spaghetti alla Puttanesca is a traditional Italian dish that typically includes tomatoes, olives, capers, garlic, and anchovies. Depending on the region, it can also be a bit spicy or include various other ingredients. It’s a really tasty, salty and garlicky kind of sauce and it is 100% full of flavour.

We wanted to make our version a vegan dish since it was *almost* there naturally, and we just had to figure out how to substitute the anchovies without losing some of the distinct flavour that they bring to the dish. With a little research, we decided that we would give the addition of dried seaweed a try! If you think this sounds strange in a pasta dish, you are definitely not alone – I had my reservations about it too, but I was definitely willing to give it a try. It turns out that the dried seaweed was an excellent choice! It brings a bit of that salty sea flavour that the sauce would be missing without the anchovies! The seaweed is COMPLETELY optional, but if you have it lying around at home, its worth an add. Since we like to eat a healthy amount of protein at every meal, we also wanted to add some to this vegan puttanesca, and white beans were a natural fit since we already love their mild flavour in other Italian dishes.

Ingredients for Vegan Puttanesca Zoodles:

  • Olive Oil
  • Garlic
  • Red onion
  • Capers
  • Fresh oregano
  • Chopped tomatoes
  • Black olives
  • White beans
  • Zucchini
  • Chili flakes
  • Artichoke hearts

Optional (but suggested) Ingredients or Toppings:

  • Parsley
  • Dried seaweed
  • Hemp hearts

Equipment:

How to Make Vegan Puttanesca Zoodles:

  1. Chop your red onion, garlic, olives, and and oregano. Using a mortar and pestle, grind the seaweed into a fine powder (you can also skip this altogether)
  2. Add the oil to a large pot and heat to medium high heat. Add the onions and garlic and sautee for for 2-3 minutes, or until the onions have softened and start to turn transluscent. Add the capers, black olives, chili flakes, and oregano. Saute for another minute or two.
  3. Add the tomatoes, beans, artichokes and ground seaweed (if using) to the pot and bring to a boil. Return the heat to low and simmer for 10 minutes.
  4. While the sauce is simmering, heat a large frying pan over medium high heat. Add the zoodles to the pan as toss frequently to heat the zucchini.
  5. Divide the zoodles between 4 plates and top with sauce
  6. Garnish with parsley, hemp hearts, nutritional yeast, or whatever other toppings you enjoy!

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delicious vegan puttanesca sauce on zoodles
5 from 4 votes
Print

Vegan Puttanesca Zoodles

vegan puttanesca sauce with white beans on top of zucchini noodles

Course Main Course
Cuisine Italian
Keyword easy vegan zoodle recipe, puttanesca sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 310 kcal
Author Courtney

Ingredients

  • 1 tbsp Olive Oil
  • 3 cloves garlic finely chopped
  • 1/2 red onion finely chopped
  • 2 tbsp dried seaweed pulverised
  • 2 tbsp capers drained and rinsed
  • 3 tbsp fresh oregano chopped
  • 1 can chopped tomatoes (14 oz)
  • 1/2 cup black olives chopped
  • can artichoke hearts quartered
  • 2 tsp chili flakes
  • 2 cans cannellini beans drained
  • 2 large zucchini spiralized
  • 1/4 cup parsley chopped
  • 2 tbsp raw hemp hearts
  • salt and pepper to taste

Instructions

  1. Chop your red onion, garlic, olives, and and oregano. Using a mortar and pestle, grind the seaweed into a fine powder (you can also skip this altogether)

  2. Add the oil to a large pot and heat to medium high heat. Add the onions and garlic and sautee for for 2-3 minutes, or until the onions have softened and start to turn transluscent. Add the capers, black olives, chili flakes, and oregano. Saute for another minute or two.

  3. Add the tomatoes, beans, artichokes and ground seaweed (if using) to the pot and bring to a boil. Return the heat to low and simmer for 10 minutes.

  4. While the sauce is simmering, heat a large frying pan over medium high heat. Add the zoodles to the pan as toss frequently to heat the zucchini.

  5. Divide the zoodles between 4 plates and top with sauce

  6. Garnish with parsley, hemp hearts, nutritional yeast, or whatever other toppings you enjoy!


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