Vegan Puttanesca Pasta

 

 

 

 

 

 

 

Ingredients:

4 cups pasta of choice (gluten-free if needed)
4 cups vegetable broth
1 cup red split lentils, rinsed and drained
4 cloves garlic, minced
2 cups olives, sliced (Kalamata and Spanish)
¼ cup capers
2 tsp dried oregano
2 tsp dried basil
1 tsp miso paste, dissolved in 1 tbsp water
¼ cup nutritional yeast
½ cup arugula (or spinach)
28 oz diced tomatoes
Vegan Parmesan for topping (optional)

 

Directions:

1. Sauté garlic in a large pot for 2 minutes, adding a splash of water if needed.
2. Stir in lentils, broth, pasta, tomatoes, oregano, and basil. Cover and cook for 5-8 minutes, stirring occasionally.
3. Add olives, capers, and miso mixture, stirring until combined.
4. Mix in arugula and nutritional yeast until well incorporated.
5. Serve immediately, garnished with vegan Parmesan if desired.

Prep Time: 30 minutes
Kcal: 350 per serving