Vegan puttanesca zoodles offer a simple, healthy, low-carb and gluten-free twist on traditional puttanesca pasta. The sauce is vibrant and savory, packed with olives, capers, garlic and chili flakes. Cannellini beans add satisfying plant-based protein, making the dish a balanced weeknight meal.
I love a good plate of pasta, but regular pasta doesn’t always add much nutrition. Recently we’ve been replacing pasta with zucchini noodles made using a spiralizer. We had great results with our Vegetable Pad Thai, so we decided to lighten up classic puttanesca by serving the sauce over zoodles.
If you already enjoy zucchini noodle recipes, this vegan puttanesca zoodles recipe is a quick, flavorful addition to your repertoire and is easy enough for a weeknight dinner.
What is puttanesca?
Spaghetti alla Puttanesca is a traditional Italian sauce known for its bold, salty, garlicky flavor. Typical ingredients include tomatoes, olives, capers, garlic and sometimes anchovies. Some regional variations are spicier or include other ingredients, but the core of the sauce is intense, savory and full of umami.
To keep this version vegan, we omitted anchovies and used an optional pinch of pulverized dried seaweed to recreate some of that briny, sea-like depth. If seaweed sounds unusual in a pasta-style sauce, it may surprise you—pulverized seaweed adds a subtle salty umami without making the dish taste “fishy.” It’s optional, but worth trying if you have it on hand.
We also include cannellini beans to boost the protein and make the meal more filling. Their mild flavor complements the bold sauce while keeping the dish light and plant-based.
Ingredients for Vegan Puttanesca Zoodles:
- Olive oil
- Garlic
- Red onion
- Capers
- Fresh oregano
- Chopped tomatoes (canned)
- Black olives
- White cannellini beans
- Zucchini (for spiralized zoodles)
- Chili flakes
- Artichoke hearts
- Salt and pepper to taste
Optional (but suggested) Ingredients or Toppings:
- Fresh parsley
- Dried seaweed (pulverized)
- Hemp hearts
- Nutritional yeast
Equipment:
- Spiralizer
How to Make Vegan Puttanesca Zoodles:
Prepare the aromatics and mix-ins: finely chop the red onion, garlic, olives and fresh oregano. If using dried seaweed, grind it to a fine powder with a mortar and pestle or a spice grinder.
Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onion and garlic and sauté for 2–3 minutes, until the onion softens and becomes translucent. Stir in the capers, chopped olives, chili flakes and oregano and sauté another minute to release their aromas.
Add the canned chopped tomatoes, drained cannellini beans, quartered artichoke hearts and the ground seaweed if using. Bring the sauce to a boil, then reduce the heat and simmer gently for about 10 minutes to let the flavors meld. Taste and adjust salt and pepper as needed.
While the sauce simmers, heat a large frying pan over medium-high heat. Add the zoodles and toss frequently for just a few minutes until warmed through but still al dente—zucchini cooks quickly and you want to avoid soggy noodles.
Divide the zoodles among four plates and spoon the puttanesca sauce over the top. Garnish with chopped parsley, hemp hearts, nutritional yeast or your preferred toppings.
Dietary Considerations and Accommodations
This recipe is suitable for:
- Vegan and vegetarian diets
- Clean eating and Whole30-style approaches (verify individual ingredient compliance)
- Gluten-free, dairy-free and many common allergy-friendly menus
If you enjoy this dish, try other plant-based recipes and variations to suit your tastes—swap olives, adjust the heat with more or less chili flakes, or change herbs depending on what’s in season.
Recipe Card
Vegan Puttanesca Zoodles
5 mins
15 mins
20 mins
Ingredients:
- 1 Tablespoon olive oil
- 3 cloves garlic, finely chopped
- ½ red onion, finely chopped
- 2 Tablespoons dried seaweed, pulverized (optional)
- 2 Tablespoons capers, drained and rinsed
- 3 Tablespoons fresh oregano, chopped
- 1 (14 oz) can chopped tomatoes
- ½ cup black olives, chopped
- 1 can artichoke hearts, quartered
- 2 teaspoons chili flakes
- 2 cans cannellini beans, drained
- 2 large zucchini, spiralized
- ¼ cup parsley, chopped
- 2 Tablespoons raw hemp hearts
- Salt and pepper to taste
Instructions
- Chop the red onion, garlic, olives and oregano. Pulverize dried seaweed if using.
- Heat olive oil in a large pot over medium-high heat. Sauté the onion and garlic 2–3 minutes until softened. Add capers, olives, chili flakes and oregano and cook 1–2 more minutes.
- Stir in chopped tomatoes, cannellini beans, artichokes and ground seaweed (optional). Bring to a boil, reduce heat and simmer 10 minutes.
- While the sauce simmers, warm a large frying pan over medium-high heat. Add the zoodles and toss often until heated through but still slightly firm.
- Divide zoodles among plates, spoon sauce over top and garnish with parsley, hemp hearts, nutritional yeast or desired toppings.
Nutrition
*Nutritional information is an estimate and may not be 100% accurate.
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