Vegan Pasta Puttanesca Recipe

pasta puttanesca

If you’re a lover of salty dishes then this Pasta Puttanesca is definitely for you. With black olives and briny capers in a fresh tomato sauce this dish certainly packs a punch. The inspiration came from a book that I’ve just finished reading with my son called A series of Unfortunate Events : The Bad Beginning by Lemony Snicket in which the Baudelaire orphans are forced to cook dinner for the dreadful Count Olaf in a very empty and ingredient sparse kitchen. Pasta Puttanesca was the dish they came up with with the few ingredients and utensils they could find. As much as I recommend trying this dish, I recommend reading these books even more! P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.

For this dish I used a gluten free mung bean and edamame fettuccine which doesn’t expand much whilst cooking and the ingredient weight reflects that. If you’re using a traditional dry pasta, adjust the weights accordingly. This dish serves 2. This dish will keep for around 4 days in a fridge.

Firstly, cut up your olives, tomatoes, onion and crush your garlic. Sauté Your onions and garlic until cooked. I should mention that when I ‘sauté’ I don’t use any oil as my diet is oil free so technically I sweat onions, but this is down to personal preference and I wanted to clear up any confusion!


Add the olives, capers and tomatoes along with the caper brine and pinch of chilli flakes and stir well. Add the stock and simmer for 20 minutes or until a thick sauce has formed. Meanwhile, cook your pasta according to brand suggestions. Most gluten free pastas only take around 5 minutes however wheat pasta will take longer. Mix your pasta into your sauce and top with parsley or rocket to garnish.


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pasta puttanesca

Vegan Pasta Puttanesca Recipe

Vegan Pasta Puttanesca Recipe. A healthy recipe for weight loss.
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 400 kcal


  • 150 g dry pasta
  • 25 g cherry tomatoes
  • red onion
  • 20 olives black or kalamata
  • 1 tbsp capers
  • 2 cloves garlic
  • ½ tsp caper juice
  • ¼ tsp chilli flakes
  • 150 ml vegetable stock


  • Chop tomatoes, onion, olives and crush garlic.
    25 g cherry tomatoes, ⅕ red onion, 20 olives, 2 cloves garlic
  • Sauté onion and garlic.
  • Add in the rest of the sauce ingredients and simmer until a thick sauce has formed.
    1 tbsp capers, ½ tsp caper juice, ¼ tsp chilli flakes, 150 ml vegetable stock
  • Meanwhile cook your pasta as packet instructions suggest.
    150 g dry pasta
  • Combine pasta and sauce and top with parsley or rocket to garnish.

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