Veggie spaghetti puttanesca
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Veggie spaghetti puttanesca

By Sara Buenfeld

Sneak in an extra portion of veg in the form of the courgettes in this veggie version of puttanesca. Taking 35 minutes, it’s a low-fat and low-calorie lunch

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 444
  • fat 12g
  • saturates 3g
  • carbs 60g
  • sugars 0g
  • fibre 12g
  • protein 18g
  • salt 1.1g

Ingredients

  • 2 tbsp olive oil
  • 2 onions (320g), finely chopped
  • 320g courgettes, coarsely grated
  • 3 large garlic cloves, crushed
  • ¼-½ tsp chilli flakes (optional)
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp balsamic vinegar
  • 1 tsp vegetable bouillon powder
  • 8 Kalamata olives, stoned and halved lengthways
  • 2 tbsp capers, drained
  • 300g wholemeal spaghetti
  • 15g flat-leaf parsley, finely chopped
  • 40g vegetarian Italian hard cheese, finely grated

Method

  1. Heat the oil in a large non-stick pan over a medium heat. Add the onions and fry for 5-8 mins until starting to colour. Add the courgette, garlic and chilli flakes, if using, and cook for a further 3-5 mins until the courgette starts to go very soft.

  2. Stir in the tomatoes, a can full of water, tomato purée, the vinegar, bouillon, olives and capers, bring to a gentle simmer and cook, uncovered, for 15 mins.

  3. Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley. If you're following the Healthy Diet Plan, serve two portions with half the cheese scattered on top, and chill the rest for another day. Will keep chilled for up to three days. Reheat portions in the microwave until piping hot, or on the hob, covered, over a medium heat with a splash of water to loosen.

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