Vegetable Pasta Puttanesca

Name: Vegetable Pasta Puttanesca
Yield: 3
Cuisine: Italian
Ingredients: 1 (8 to 12-ounce) package pasta (For more protein/fiber, try one made from bean flour.) or gluten-free pasta; 1 teaspoon oil; 3 medium zucchinis, cut in bite-size pieces; 3 to 4 medium portobello mushrooms, cut in ¼-inch in slices; 1 (25-ounce) jar tomato sauce; 1 (15-ounce) can diced tomatoes, with juice; 1 (14-ounce) can cannellini beans, rinsed and drained; 2 tablespoons Italian Seasoning; ½ cup pitted kalamata olives; ¼ cup capers, rinsed; Garnish with chopped fresh herbs: basil, flat-leaf parsley or cilantro and Veggie Parmesan: (See note).

CategoryHoliday Cooking, Learn to be Veg 3, Main Dishes, Pastas and PizzasCuisineItalianDiets#gluten-free, #vegan

Our Veggie Fest team member, Sue Rose, developed a vegan version of Puttanesca with big flavor and zest. The harmony of its ingredients satisfies the palate, bite after bite.

Ingredients

1 (8 to 12-ounce) package pasta (For more protein/fiber, try one made from bean flour.) or gluten-free pasta

1 teaspoon oil

3 medium zucchinis, cut in bite-size pieces

3 to 4 medium portobello mushrooms, cut in ¼-inch in slices

1 (25-ounce) jar tomato sauce

1 (15-ounce) can diced tomatoes, with juice

1 (14-ounce) can cannellini beans, rinsed and drained

2 tablespoons Italian Seasoning

½ cup pitted kalamata olives

¼ cup capers, rinsed

Garnish with chopped fresh herbs: basil, flat-leaf parsley or cilantro and Veggie Parmesan: (See note).

Instructions

Cook pasta al dente according to package instructions and drain in a colander. Set aside.

In a large skillet heated to medium high, add oil, zucchini, and mushrooms. Sauté 3 to 5 minutes until browned and cooked thoroughly.

Add tomato sauce, diced tomatoes, Italian seasoning, beans, olives and capers and simmer 3 to 5 minutes until well blended and hot throughout. Add cooked pasta and continue to simmer over low heat 2 to 3 minutes until all ingredients are hot. Be careful not to simmer too long so pasta doesn’t overcook.

Note: To make Veggie Parmesan add ½ cup raw cashews or almonds and ½ cup nutritional yeast to a blender and pulse until it is the texture of grated parmesan cheese. This mixture can be stored in an airtight container in the refrigerator for several weeks.

Serves 3