Virtual Vegan Potluck 5.0- Spaghetti alla Puttanesca

IMG_4925vvpLOGOIMG_4921 As soon as I got the email about the VVP, I started writing down ideas about what I wanted to bring to the potluck. Last November, I brought a Cranberry Pomegranate Relish, so this year, I wanted to bring something totally different. I am so very excited to be participating in another Virtual Vegan Potluck! Thank you to Annie for hosting and to all those that have helped get this up and running! I’m so excited to visit everyone’s blog and read all of the wonderful recipes! For VVP 5.0, I decided on pasta. I wanted to make a puttanesca-esque sauce… tomatoes, olives, olive oil, garlic, and typically capers, but I skipped the capers since they don’t thrill me. Generally, I am not a fan of cooked tomatoes and tomato sauces, but this was so delicious. Maybe it was the wonderful flavor of caramelized onions and garlic that kept it from tasting too acidic for my liking, or the freshness of the lemon.. Either way, I loved this sauce. It would be great on rice or quinoa, too! Ingredients

  • 1 whole bulb garlic
  • 1 medium-sized yellow onion, diced
  • 3 whole tomatoes, diced
  • 1 cup mushrooms, chopped
  • 1/4 cup green olives, chopped
  • 1/4 cup black olives, chopped
  • 1/2 cup julienned sun-dried tomatoes
  • 1/2 cup cooked chickpeas
  • 1-2 Tbsp olive oil
  • juice of one whole lemon
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp red chili flakes
  • 1 green onion, sliced for garnish
  • 1 package brown rice spaghetti noodles

IMG_4902 Preheat oven to 350 degrees Fahrenheit. Wrap entire bulb of garlic in foil and roast for 30 minutes. Remove from oven and allow to cool for a few minutes before cutting the root off. You can squeeze all the garlic right out of the skins. It should almost be caramel-like and soft. Chop up any large pieces that retained their shape. IMG_4903 Heat oil in skillet over medium heat. Toss in onions and saute until they begin to caramelize. IMG_4907 Toss 2 of the 3 tomatoes and mushrooms into skillet and saute. Add in garlic and stir to combine. Cover and reduce heat to low. Bring a pot of water to boil. Cook pasta al dente. Simmer for 10-15 minutes until tomatoes have broken down. Add remaining ingredients and stir to combine. Cook for 3-4 minutes until heated through. Serve sauce atop pasta. Garnish with green onions. Enjoy ! Links are below toΒ go forward or backward in the potluck! Thanks for joining us! IMG_4926 IMG_4931 Stay-Calm-Go-Back

Stay-Calm-Go-Forward

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20 thoughts on “Virtual Vegan Potluck 5.0- Spaghetti alla Puttanesca

    • Kayse says:

      When I was first writing the recipe, I didn’t have chickpeas in it, but they ended up fitting in perfectly. I could probably eat this dish without the noodles, I love the olives and sun-dried tomatoes so much!

      Like

  1. seasonalveghead says:

    Lovely recipe Kayse!! There are so many wonderful flavors in this – the olives, sun-dries tomatoes, garlic and mushrooms with the lemon and herbs is pure delicious comfort food! And the chickpeas add a creamy protein boost…awesome!!

    Liked by 1 person

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