Vegan Puttanesca Zoodles
vegan puttanesca sauce with white beans on top of zucchini noodles
Servings: 4
Calories: 338kcal
Ingredients
- 1 Tablespoon Olive Oil
- 3 cloves garlic finely chopped
- ½ red onion finely chopped
- 2 Tablespoons dried seaweed pulverised
- 2 Tablespoons capers drained and rinsed
- 3 Tablespoons fresh oregano chopped
- 1 14 oz can chopped tomatoes
- ½ cup black olives chopped
- can artichoke hearts quartered
- 2 teaspoon chili flakes
- 2 cans cannellini beans drained
- 2 large zucchini spiralized
- ¼ cup parsley chopped
- 2 Tablespoons 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!
Nutrition
Calories: 338kcal | Carbohydrates: 51g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Sodium: 1230mg | Potassium: 733mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1226IU | Vitamin C: 45mg | Calcium: 285mg | Iron: 9mg