There’s something so comforting about a big bowl of pasta — simple, quick, and very adjustable. But pasta doesn’t have to be heavy or unhealthy!
This version of Pasta Puttanesca brings together tangy tomatoes, briny olives, and fresh greens in a Mediterranean-inspired dish that’s ready to eat in about 30 minutes.
This vegan puttanesca recipe uses whole-wheat pasta, and if you want to explore healthy pasta, here’s a great review from Forks Over Knives. Their definition of “healthy” is “any type of noodle formed without highly processed white flour or unnecessary additives.”
Whole-grain or legume-based pastas are much better choices than refined varieties. They’re rich in fiber and protein, which keep you full longer, and that means a steadier blood sugar. Whole-wheat pasta has that nutty, hearty bite, while lentil, chickpea, or black-bean pasta adds even more plant protein and minerals.
You could even swap out the pasta for zucchini or spaghetti squash.
To make weeknight cooking easier, you can reach for a store-bought marinara or pasta sauce — just look for one that’s low in salt and oil, without added sugars or preservatives. That could be hard to find, so instead, make my homemade Classic Marinara with Basil, if you prefer. It’s made with canned whole tomatoes, sauteed onions and carrots, and a generous serving of fresh basil.
It’s best to use sun-dried tomatoes that are not packed in oil if you are trying to stick to an oil-free plant-based diet. Soak them in warm water to rehydrate, then add them 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
If you want to mix it up, this recipe works beautifully with whatever greens or vegetables you have on hand. You can try kale, chard, or arugula for a peppery twist or toss in broccoli florets for variety.
The addition of artichokes would be delicious, as well. That’s the beauty of a plant-based pasta dish — it’s flexible, nourishing, and never boring.
I also have a list of Plant-Based Substitutions to consider when trying classic recipe alternatives.
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
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
Pasta Puttanesca with Spinach
Equipment
- Measuring Cups and Spoons
- 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
- salt and black pepper to taste
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
Nutrition
Leave a Comment and Star Rating ⭐️⭐️⭐️⭐️⭐️
I appreciate your feedback! Please consider rating the recipe along with your comment—it helps me and fellow readers. Feel free to share any substitutions, results, or tips. Kind, constructive comments only. Your email won’t be published.
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.
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!
You’re welcome. So glad you enjoyed the recipe!