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Plant-Based Pasta Puttanesca

from Tiffany at eatathomecooks.com
Prep Time25 mins
Total Time25 mins
Servings: 6
Calories: 508kcal

Ingredients

  • 1 lb. whole wheat spaghetti
  • 1 Tbs. olive oil
  • ½ onion diced
  • 3-4 cloves garlic crushed
  • 9.5 oz. jar sliced kalamata olives
  • 8.5 oz. jar sun-dried tomatoes in oil julienne cut, drained
  • 12 oz. jar artichoke hearts in water quartered
  • 2 15 oz. cans petite diced tomatoes 1 drained, 1 undrained
  • 1-3 tsp. crushed red pepper flakes
  • 1 bunch flat-leaf parsley chopped

Instructions

  • Cook the pasta according to the package directions.
  • Meanwhile, heat the olive oil over medium heat in a large skillet.
  • Cook the onion and garlic until the onion is soft.
  • Stir in the remaining ingredients.
  • Cook over medium heat until everything is hot.
  • When the pasta is cooked, drain it and stir the sauce, pasta and parsley together.
  • Serve.

Nutrition

Serving: 6g | Calories: 508kcal | Carbohydrates: 73g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Sodium: 1046mg | Potassium: 898mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2304IU | Vitamin C: 67mg | Calcium: 104mg | Iron: 5mg