This plant-based version of the classic Puttanesca bursts with bold Mediterranean flavors. Briny olives and capers replace anchovies for depth, while miso adds a rich umami kick. Protein-packed
red lentils make it hearty and satisfying—perfect for a quick, nutritious weeknight dinner.
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: ~350 kcal
Ingredients
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4 cups pasta of choice (gluten-free if needed)
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4 cups vegetable broth
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1 cup red split lentils, rinsed and drained
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4 cloves garlic, minced
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2 cups mixed sliced olives (Kalamata and Spanish)
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¼ cup capers, drained
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2 tsp dried oregano
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2 tsp dried basil
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1 tsp miso paste, dissolved in 1 tbsp water
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¼ cup nutritional yeast
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½ cup arugula or spinach
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1 (28 oz) can diced tomatoes
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Vegan Parmesan, for garnish (optional)
Instructions:
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