Veggie Spaghetti Puttanesca Recipe

Introduction

This veggie spaghetti puttanesca is a vibrant, flavorful twist on a classic Italian favorite. Packed with olives, capers, and plenty of fresh vegetables, it’s a satisfying meal that’s easy to prepare and perfect for any night of the week.

Ingredients

• 2 tbsp olive oil
• 2 onions (320g), finely chopped
• 320g courgettes, coarsely grated
• 3 large garlic cloves, crushed
• ¼-½ tsp chilli flakes (optional)
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp balsamic vinegar
• 1 tsp vegetable bouillon powder
• 8 Kalamata olives, stoned and halved lengthways
• 2 tbsp capers, drained
• 300g wholemeal spaghetti
• 15g flat-leaf parsley, finely chopped
• 40g vegetarian Italian hard cheese, finely grated

Instructions

1. Step 1: Heat the olive oil in a large non-stick pan over medium heat. Add the onions and fry for 5-8 minutes until they start to colour.
2. Step 2: Add the grated courgettes, crushed garlic, and chilli flakes if using. Cook for another 3-5 minutes until the courgette becomes very soft.
3. Step 3: Stir in the chopped tomatoes, a can full of water, tomato purée, balsamic vinegar, vegetable bouillon powder, olives, and capers. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes.
4. Step 4: While the sauce simmers, bring a large pan of salted water to boil. Cook the wholemeal spaghetti according to the package instructions, then drain.
5. Step 5: Toss the cooked spaghetti with the sauce and chopped parsley. Serve topped with the vegetarian Italian hard cheese, using half the cheese per portion if following a healthy diet plan.

Tips & Variations

• For extra heat, add more chilli flakes or a dash of hot sauce to the sauce.
• Swap the courgettes for grated carrots or zucchini for a different texture and flavor.
• If you prefer a richer sauce, stir in a splash of vegetable cream or coconut milk at the end.

Storage

This dish keeps well chilled for up to three days in an airtight container. To reheat, warm portions in the microwave until piping hot, or gently heat on the hob over medium heat with a splash of water to loosen the sauce, covering the pan while warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular spaghetti instead of wholemeal?

Yes, regular spaghetti works perfectly if you prefer a lighter texture. Just cook according to the package instructions.

Is this recipe suitable for vegans?

The recipe can be made vegan by substituting the vegetarian Italian hard cheese with a vegan cheese alternative or nutritional yeast.

Veggie Spaghetti Puttanesca Recipe

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★★★★★

4.9 from 146 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and nutritious veggie spaghetti puttanesca that combines wholemeal spaghetti with a savory tomato sauce packed with courgettes, olives, capers, and vegetarian Italian hard cheese. This dish is perfect for a hearty vegetarian meal with a Mediterranean twist, rich in vegetables and bold flavors.

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Ingredients

Scale 1x2x3x

Sauce Ingredients

• 2 tbsp olive oil
• 2 onions (320g), finely chopped
• 320g courgettes, coarsely grated
• 3 large garlic cloves, crushed
• ¼–½ tsp chilli flakes (optional)
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp balsamic vinegar
• 1 tsp vegetable bouillon powder
• 8 Kalamata olives, stoned and halved lengthways
• 2 tbsp capers, drained

Pasta and Garnish

• 300g wholemeal spaghetti
• 15g flat-leaf parsley, finely chopped
• 40g vegetarian Italian hard cheese, finely grated

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Instructions

1. Prepare the Aromatics: Heat the olive oil in a large non-stick pan over medium heat. Add the finely chopped onions and sauté for 5-8 minutes until they begin to turn golden and develop sweetness.
2. Cook the Vegetables: Add the coarsely grated courgettes, crushed garlic cloves, and optional chilli flakes to the pan. Continue cooking for another 3-5 minutes until the courgettes become very soft, releasing their moisture into the pan.
3. Add the Sauce Ingredients: Stir in the canned chopped tomatoes along with a can’s worth of water, the tomato purée, balsamic vinegar, vegetable bouillon powder, halved Kalamata olives, and drained capers. Bring the mixture to a gentle simmer.
4. Simmer the Sauce: Let the sauce cook uncovered for 15 minutes over medium-low heat. This allows the flavors to meld and the sauce to thicken slightly.
5. Cook the Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Cook the wholemeal spaghetti according to the package instructions until al dente. Drain the pasta thoroughly.
6. Combine and Serve: Toss the drained spaghetti into the simmered sauce along with the finely chopped parsley. Plate the pasta and sprinkle the grated vegetarian Italian hard cheese on top. For those following a Healthy Diet Plan, divide into two portions and use half the cheese now, saving the rest refrigerated for later use.
7. Reheating Instructions: Leftover portions can be refrigerated for up to three days. To reheat, use a microwave until piping hot or reheat on the hob covered over medium heat with a splash of water to maintain moisture.

Notes

• You can adjust the amount of chilli flakes according to your spice preference or omit them entirely for a milder flavor.
• Using wholemeal spaghetti adds additional fiber and nutrients compared to regular pasta.
• The vegetarian Italian hard cheese adds umami and richness; substitute with a vegan cheese if desired.
• Leftover portions keep well in the fridge for up to 3 days, making this recipe great for meal prep.
• The sauce incorporates a bit of water from the tomato can to achieve the perfect balance of thickness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: veggie spaghetti puttanesca, vegetarian pasta, wholemeal spaghetti, Italian pasta recipe, tomato puttanesca sauce, healthy pasta