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Veggie spaghetti puttanesca

Veggie spaghetti puttanesca in a pan

Veggie spaghetti puttanesca

Name: Veggie spaghetti puttanesca
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 onions (320g), finely chopped; 320g courgettes coarsely grated; 3 large garlic cloves crushed; ¼-½ tsp chilli flakes (optional); 400g can chopped tomatoes; 2 tbsp tomato purée; 1 tsp balsamic vinegar; 1 tsp vegetable bouillon powder; 8 Kalamata olives stoned and halved lengthways; 2 tbsp capers drained; 300g wholemeal spaghetti; 15g flat-leaf parsley finely chopped; 40g vegetarian Italian hard cheese finely grated

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.2 out of 5.11 ratingsRate

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Sneak in an extra portion of veg in the form of the courgettes in this veggie version of puttanesca. Taking 35 minutes, it's a low-fat and low-calorie lunch

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 onions

(320g), finely chopped
320g courgettes

coarsely grated
3 large garlic cloves

crushed
¼-½ tsp chilli flakes

(optional)
400g can chopped tomatoes
2 tbsp tomato purée
1 tsp balsamic vinegar
1 tsp vegetable bouillon powder
8 Kalamata olives

stoned and halved lengthways
2 tbsp capers

drained
300g wholemeal spaghetti
15g flat-leaf parsley

finely chopped
40g vegetarian Italian hard cheese

finely grated

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Nutrition: Per serving

kcal444

low
fat12g

low
saturates3g
carbs60g
sugars11g
fibre12g

high
protein18g
salt1.1g

Method

step 1

Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting to colour. Add the courgette, garlic and chilli flakes, if using, and cook for a further 3-5 mins until the courgette starts to go very soft.
step 2

Stir in the tomatoes, a can full of water, tomato purée, the vinegar, bouillon, olives and capers, bring to a gentle simmer and cook, uncovered, for 15 mins.
step 3

Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. If you're following the Healthy Diet Plan, serve two portions with half the cheese scattered on top, and chill the rest for another day. Will keep chilled for up to three days. Reheat portions in the microwave until piping hot, or on the hob, covered, over a medium heat with a splash of water to loosen.

Recipe from Good Food magazine, January 2022

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A star rating of 4.2 out of 5.11 ratings

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