Autumn is well underway, and our desire to devour pasta dishes continues in earnest. Pasta puttanesca is a traditional Italian dish that tastes great, even without the addition of anchovies. It’s hearty, filling, delicious, and so easy to make. Though most pasta puttanesca recipes utilize thin spaghetti noodles, we had some dried, gluten-free fettucine noodles in our kitchen and decided to use those instead. We were delighted by the results. You don’t need many ingredients to make this wonderful meal. It’s super inexpensive! In fact, you probably have most of the ingredients in your cabinet or refrigerator already.
This colorful dish is so filling and flavorful, you won’t believe it’s both vegan and gluten-free! We last ate spaghetti squash a long time ago, so we’d forgotten how magically pasta-like it is. Topped with a hearty, amazing slaw made from red cabbage and black beans, then crowned with homemade salsa verde, this meal is truly a winner.
The recipe for 3-ingredient marinara has gotten huge on the web, especially on Pinterest. At first glance, you think that the recipe is simply for easy marinara, but then you read the rave reviews that describe this sauce as “velvety,” “buttery,” and “the best marinara I’ve ever had.” What is a vegan to do? We want delicious buttery, velvety, marinara, too!