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Home » Pasta Puttanesca with Spinach (video)

Pasta Puttanesca with Spinach (video)

April 8, 2017 By Diane Smith 3 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Pasta Puttanesca with Spinach in white serving dish

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.

Pasta Puttanesca

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.

Pasta Puttanesca

It’s best to use dried sun-dried tomatoes instead of those packed in oil if you are trying to stick to an oil-free 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

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.

Pasta Puttanesca

The pasta puttanesca vegan 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.

Pasta Puttanesca with Spinach in white serving dish

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.

"Cooking with Certified Plantricious Guidelines" seal

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

 

Pasta Puttanesca
Print Recipe
4.27 from 26 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

Equipment

  • Cutting board
  • Knife
  • Stainless Steel Pot Set
  • Measuring Cups and Spoons
  • Colander
  • Large Skillet

Ingredients

  • 8 oz capellini pasta whole grain
  • 1/4 cup water
  • 1/2 chopped onion red or yellow
  • 1/2 cup sun-dried tomatoes no oil (sliced 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
  • 1/2 jar marinara sauce (your favorite), (or homemade marinara)
  • 1/3 cup parsley chopped
  • 3 large cloves garlic sliced
  • 1 15 oz can diced tomatoes
  • sea salt and pepper to taste
Prevent your screen from going dark

Instructions

  • Bring a large pot of water to boil, add pasta and cook according to the directions on the package. Drain and set aside
  • 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.
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Comments

  1. John and Peggy Fern

    January 4, 2017 at 3:07 pm

    We enjoyed this dish very much. One of our new favorites. There is no amount listed for the pasta so we went with a box, but in hindsight, that may have been too much for our taste. The next time we may go with a half box.

    Reply
  2. Kim

    January 8, 2021 at 5:58 am

    This was delicious! My hubs is painfully honest with his feedback on recipes/my cooking, which I appreciate (most of the time). He loved this. Thank you for the recipe!

    Reply
    • Diane Smith

      January 8, 2021 at 11:22 am

      You’re welcome. So glad you enjoyed the recipe!

      Reply

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