Pasta Puttanesca with Spinach (video)

Pasta Puttanesca is a breeze to put together, especially if you have a jar of marinara sauce and frozen spinach on hand. If you love garlic, you’ll love the addition of fresh sliced garlic in this recipe.

One way to achieve success on a plant-based diet is to ensure you have a few pantry essentials on hand. Read my tips on How to Stock a Plant-based Pantry to make cooking these recipes a breeze!

This vegan pasta puttanesca recipe uses whole wheat pasta. Here is a review of all the brands of whole wheat pasta for taste and depth. I always recommend trying a few different brands to see which one you prefer.

When choosing to add more plant-based recipes to your meal plan, you’re not limiting yourself as much as it may seem. It is a very versatile diet when you know what choices are there.

For this plant based spaghetti, swap out the pasta for zucchini or spaghetti squash. And you could even choose broccoli in place of spinach.

It’s best to use dried sun-dried tomatoes instead of those packed in oil if you are trying to stick to a plant-based diet. Soak them in warm water to re-hydrate them to add to this spinach marinara pasta.

Try a few more plant-based dinner recipes:

• Moroccan Chickpea Vegetable Tagine
• Cauliflower Pasta Alfredo
• Beefless Stew
• Black Bean Tacos with Avocado Cream

Though, again, there are options if you’re not a fan of sun-dried tomatoes. Artichoke hearts happens to be a fantastic substitution in this plant based pasta. Red, yellow or green bell peppers would be a great addition too. You should just sauté them slightly.

The pasta puttanesca vegan reciperecipe calls for jar marinara but you could make your own and just keep it on hand. Here’s my recipe for classic marinara with basil.

If you don’t have time to make your own marinara, here is a list of the best and worst vegan sauces in a jar. Remember, some of these “vegan” sauces have hidden added sugars and unhealthy oils you may not be aware of.

I also have a list of Plant-Based Substitutions to consider when trying classic recipe alternatives.

Add fresh basil and a few fresh squeezes of lemon for an extra burst flavor. Pair this vegetarian pasta puttanesca with a light salad, like my Arugula, Orange Fennel Salad

I’d love to hear your feedback in the comments below for this Pasta Puttanesca Spinach recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious
because it meets the following guidelines.

The Trusted Seal for
Plant-Based Nutrition

• Must be whole food plant-based, contains no animal products
• May be minimally processed
• No added oil
• No added sugars
• No artificial additives or preservatives
• Sodium (mg) to Calories ratio, 1 ≤ 1
• Total Fiber to Calories, 2g ≥ 100 calories

Print Recipe

4.3 from 24 votes

Pasta Puttanesca with Spinach

This pasta puttanesca with spinach is delicious and will remind you of a yummy supreme pizza without all the dough. Loaded with flavor and freshness this pasta is great for dinner or leftovers the next day.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings: 4 servings

Ingredients

• 8 oz vermicelli pasta whole grain
• 1/4 cup water
• 1/2 chopped onion red or yellow
• 3 large cloves garlic sliced
• 1/2 cup sun-dried tomatoes no oil, sliced (dried and soaked in warm water for about 15 minutes)
• 1/3 cup seedless Spanish or Greek olives sliced if large, low sodium
• 4 cups fresh baby spinach or 1/2 large package frozen 10 oz. box spinach
• 1/3 cup parsley chopped
• 1/2 jar marinara sauce (your favorite), (or homemade marinara)
• 1 15 oz can diced tomatoes
• sea salt and pepper to taste

Instructions

• Bring a large pot of water to boil, add pasta and cook according to the directions on the package.
• While the pasta is cooking, heat a large skillet and saute the onion in water until translucent and water has evaporated.
• Add sun-dried tomatoes, olives, spinach, marinara sauce and diced tomatoes.
• Add parsley and sliced garlic and stir to combine.
• Cook until the spinach is wilted.
• Add the cooked pasta to the pan, carefully tossing to combine​.

Notes

Label does not include salt and uses homemade marinara.

Nutrition

Nutrition Facts

Pasta Puttanesca with Spinach

Amount per Serving

Calories

286

% Daily Value*

Fat

 

2.1

g

3

%

Saturated Fat

 

0.3

g

2

%

Sodium

 

95

mg

4

%

Carbohydrates

 

59.3

g

20

%

Fiber

 

8.9

g

37

%

Sugar

 

11.4

g

13

%

Protein

 

11.8

g

24

%

Vitamin A

 

1450

IU

29

%

Vitamin C

 

30.5

mg

37

%

Calcium

 

80

mg

8

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.