Vegan Spaghetti alla Puttanesca

PREP 10 MIN
•
COOK  15 MIN

Puttanesca is a classic Italian sauce commonly made with tomatoes, olives and capers. For those who speak Italian, the name is a bit saucy, too.

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Number of servings
2
Ingredients

140g spaghetti, dried (or gluten free)

2 tsp olive oil

1 red onion finely chopped

1 garlic clove minced

1⁄2 tsp chilli flakes

1 tin of crushed tomatoes (400g tin)

2 tbs nutritional yeast

2 tsp capers drained

10 kalamata olives pitted & halved

1⁄4 bunch of fresh basil (150g bunch) leaves picked

Methodbased on 2 servings
1

Cook spaghetti in a saucepan of salted boiling water according to packet instructions (about 10-12 minutes). Drain.

2

Meanwhile, heat olive oil in a large non-stick frypan over medium heat. Cook onion for 5 minutes until soft. Add garlic and chilli and cook for another minute. Stir through tomatoes, nutritional yeast, capers, olives, season with salt and pepper and simmer for 10 minutes.

3

Toss through drained spaghetti and basil and divide between plates to serve.

Nutritional Informationper serving

Energy (kJ)

1685 kJ / 402 cals

Protein

14.2 g

Fat

10.7 g

Sat. Fat

2.6 g

Carbs

57.4 g

Sugar

7.8 g

Fiber

7.8 g

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