Name: Vegan Puttanesca Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 cup pasta (of choice (use gluten-free if needed)); 1 cup red lentils (rinsed and drained); 4 cup vegetable broth (low sodium veg broth); 4 clove garlic cloves (minced); 2 cup olives (sliced (I used Kalamata and Spanish olives)); 0.25 cup capers; 2 tsp dried oregano; 2 tsp dried basil; 1 tsp miso paste ((use chickpea miso if soy-free), dissolved in 1 tbsp water); 1 tbsp water; 28 oz diced tomatoes; 0.25 cup nutritional yeast; 0.5 cup arugula ((or spinach)); null to_serve vegan parmesan (for topping, optional)

Instructions

Show units in method

1

Sauté garlic (4 clove) in a large pot over medium heat. If it starts to stick, add a splash of water (1 tbsp). Sauté for about 2 minutes or until fragrant.
2

Add red lentils (1 cup), vegetable broth (4 cup), pasta (4 cup), diced tomatoes (28 oz), dried oregano (2 tsp), and dried basil (2 tsp). Stir well, turn the heat down to medium, and cook, covered if possible, for about 5-8 minutes. Remove the lid every so often and stir.
3

When the [pasta] is just about cooked and the liquid has absorbed, add olives (2 cup), capers (0.25 cup) and thinned miso paste (1 tsp) (mixed with water (1 tbsp)). Stir and let the [olives] heat through.
4

Finally, stir in the arugula (0.5 cup) and nutritional yeast (0.25 cup). Add [vegan parmesan] for extra deliciousness.
5

Serve immediately and enjoy!
6

Like most pasta dishes, this meal is best on the first night. However, it will keep, so refrigerate it in an airtight container for up to 5 days. Add a tiny splash of water when reheating.