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.
This recipe calls for whole wheat pasta and here is a review of all the brands of whole wheat pasta for taste and depth. You might want to try different brands to see which one you prefer. If you want to sub zucchini or broccoli for spinach, you could.
If you’re not a fan of sun-dried tomatoes, you could use artichoke hearts and that would be a fantastic substitution. Red, yellow or green bell peppers would be a great addition too. You should just sauté them slightly.
Try a few more plant-based dinner recipes:
- Moroccan Chickpea Vegetable Tagine
- Cauliflower Pasta Alfredo
- Beefless Stew
- Black Bean Tacos with Avocado Cream
The recipe 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.
Add fresh basil and a few fresh squeezes of lemon for extra flavor. Don’t forget to pair this with a nice cold salad for a complete meal.
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