Vegan Puttanesca Zoodles
vegan puttanesca sauce with white beans on top of zucchini noodles
Servings: 4
Calories: 310kcal
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
- 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)
- 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.
- 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.
- 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.
- Divide the zoodles between 4 plates and top with sauce
- Garnish with parsley, hemp hearts, nutritional yeast, or whatever other toppings you enjoy!