Vegan Puttanesca Pasta - Vegan and Oil-free Recipes - ZardyPlants

Ingredients

• 4 cups pasta of choice (use gluten-free if needed)
• 4 cups vegetable broth (I used low sodium veg broth)
• 1 cup red split lentils, rinsed and drained
• 4 cloves garlic, minced
• 2 cups olives, sliced (I used Kalamata and Spanish olives)
• 1/4 cup capers
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp miso paste (use chickpea miso if soy-free), dissolved in 1 tbsp water
• 1/4 cup nutritional yeast
• 1/2 cup arugula (or spinach)
• 28 oz diced tomatoes
• Vegan Parmesan for topping, optional