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Vegan Puttanesca Pasta

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Creamy, protein-packed Vegan Puttanesca Pasta is the perfect busy weeknight dinner. A dish that the whole family can enjoy, this dish only takes 30 minutes!


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


  1. Saute garlic in a large pot over medium heat. If it starts to stick, add a splash of water. Saute for about 2 minutes or until fragrant.
  2. Add rinsed lentils, vegetable broth, pasta, tomatoes, oregano, and basil. Stir well, turn the heat down to medium, and cook, covered if possible, for about 5-8 minutes. Remove the lid every so often and stir.
  3. When the pasta is just about cooked and the liquid has absorbed, add your olives, capers and thinned miso paste (mix 1 tsp miso with 1 tbsp of water). Stir and let the olives heat through.
  4. Finally, stir in the arugula (or spinach) and nutritional yeast. Add vegan Parmesan for extra deliciousness.
  5. Serve immediately and enjoy!
  6. Like most pasta dishes, this meal is best on the first night. However, it will keep, so refrigerate it in an airtight container for up to 5 days. Add a tiny splash of water when reheating.
  • Cook Time: 30 minutes
  • Category: Pasta
  • Method: One Pot
  • Cuisine: American, Italian

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, can be Soy-Free, Pasta, Puttanesca