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Pasta, white beans, olives and capers with tomatoes and fresh parsley.
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White Bean Vegan Pasta Puttanesca

Go from pantry staples to vegan pasta dinner in under 20 minutes with this quick and easy White Bean Pasta Puttanesca Recipe. It's savory and flavorful, creamy and dairy-free....the perfect weeknight meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Diet: Kosher, Vegan
Servings: 4
Calories: 347kcal
Author: Debra Klein

Ingredients

  • ½ lb. pasta cooked al dente, and set aside ½ cup pasta water
  • 2 tablespoon extra virgin olive oil
  • 4 cloves garlic pressed or grated
  • 1 14.5 oz. can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon miso paste
  • 1 15 oz. can cannellini beans
  • ½ cup kalamata olives rough chop
  • ½ cup castelvertrano olives rough chop
  • 2 tablespoon capers
  • 3 tablespoon chopped flat leaf parsley
  • 1 tablespoon nutritional yeast

Instructions

  • Cook pasta according to package directions, setting timer for 1 minute less than the recommended time. Before straining, use a pyrex measuring cup to divert ½ cup pasta water.
  • Heat heavy skillet over medium-low heat. Swirl in olive oil to coat bottom of pan and then add the garlic. Cook, stirring constantly for 30 seconds, until fragrant, but not brown.
  • Stir in diced tomatoes and their juices, tomato paste and miso. Stir until miso and tomato paste have fully dissolved.
  • Stir in beans, olives and capers. Let cook for about 5 minutes as the flavors concentrate.
  • Turn off heat and stir in ½ the parsley and the nutritional yeast.
  • Stir in pasta water and then pasta. Mix well. Sprinkle on remaining parsley and taste. Season with salt and pepper or a pinch of crushed red pepper to taste.
  • Can be served hot, cold or at room temperature. Store in airtight container in the refrigerator for a week.

Notes

Pasta will stay good in airtight container in the refrigerator for up to a week. 
Reheat gently on the stovetop until heated through. OR place in a preheated 350 degree oven for 15 minutes.  
Serve cold or at room temperature as a pasta salad. 

Nutrition

Calories: 347kcal | Carbohydrates: 48g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 833mg | Potassium: 260mg | Fiber: 4g | Sugar: 3g | Vitamin A: 456IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg