One-Pot Vegan Puttanesca
We’ve given the Italian store-cupboard classic a vegan makeover, with added harissa for flavour and chickpeas for plant-based protein. And there’s only one pot to wash up.
Serves
3
Shallot
Garlic Clove
Tinned Chopped Tomatoes
Drained Cooked Chickpeas
Tomato Paste
Chilli Flakes
Harissa
Pitted Mixed Olives
Capers
Jarred Artichokes
Vegetable Stock Cube
Balsamic Vinegar
Spaghetti
Water
Fresh Chives
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Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!
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Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!