delicious vegan puttanesca sauce on zoodles
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5 from 1 vote

Vegan Puttanesca Zoodles

vegan puttanesca sauce with white beans on top of zucchini noodles
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: easy vegan zoodle recipe, puttanesca sauce
Servings: 4
Calories: 310kcal
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

  • 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!