Vegan Puttanesca Pasta with Red Lentils

This plant-based version of the classic Puttanesca bursts with bold Mediterranean flavors. Briny olives and capers replace anchovies for depth, while miso adds a rich umami kick. Protein-packed red lentils make it hearty and satisfying—perfect for a quick, nutritious weeknight dinner.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: ~350 kcal

Ingredients

• 4 cups pasta of choice (gluten-free if needed)

• 4 cups vegetable broth

• 1 cup red split lentils, rinsed and drained

• 4 cloves garlic, minced

• 2 cups mixed sliced olives (Kalamata and Spanish)

• ¼ cup capers, drained

• 2 tsp dried oregano

• 2 tsp dried basil

• 1 tsp miso paste, dissolved in 1 tbsp water

• ¼ cup nutritional yeast

• ½ cup arugula or spinach

• 1 (28 oz) can diced tomatoes

• Vegan Parmesan, for garnish (optional)

Instructions:

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