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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
