Vegetable Pasta Puttanesca Recipe | Veggie Fest

Name: Vegetable Pasta Puttanesca Recipe | Veggie Fest
Ingredients: 1 (8 to 12-ounce) package pasta (For more protein/fiber, try one made from bean flour.) or gluten-free pasta; 1 teaspoon oil; 3 medium zucchinis, cut in bite-size pieces; 3 to 4 medium portobello mushrooms, cut in ¼-inch in slices; 1 (25-ounce) jar tomato sauce; 1 (15-ounce) can diced tomatoes, with juice; 1 (14-ounce) can cannellini beans, rinsed and drained; 2 tablespoons Italian Seasoning; ½ cup pitted kalamata olives; ¼ cup capers, rinsed; Garnish with chopped fresh herbs: basil, flat-leaf parsley or cilantro and Veggie Parmesan: (See note).

veggiefestchicago.org

Our Veggie Fest team member, Sue Rose, developed a vegan version of Puttanesca with big flavor and zest. The harmony of its ingredients satisfies the palate, bite after bite.

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Ingredients

1 (8 to 12-ounce) package pasta (For more protein/fiber, try one made from bean flour.) or gluten-free pasta
1 teaspoon oil
3 medium zucchinis, cut in bite-size pieces
3 to 4 medium portobello mushrooms, cut in ¼-inch in slices
1 (25-ounce) jar tomato sauce
1 (15-ounce) can diced tomatoes, with juice
1 (14-ounce) can cannellini beans, rinsed and drained
2 tablespoons Italian Seasoning
½ cup pitted kalamata olives
¼ cup capers, rinsed
Garnish with chopped fresh herbs: basil, flat-leaf parsley or cilantro and Veggie Parmesan: (See note).