The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vibrant veggie puttanesca pasta
With capers, garlic, sun-dried tomatoes, chilli and basil, this sauce is chocka with some big flavour personalities – thankfully, they all get on famously. Also happy to share a bowl are sweet peppers, courgettes and red onions, plus a tangle of spaghetti to soak everything up. Team work makes the dream dinner work!
SWK: Source of fibre
Plants 5
SWK: Source of protein
newBadge
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 2 courgette
- 5 garlic clove
- 400g pasta (Wheat) (Durum wheat semolina)
- 2 onion
- 2 pepper
- 400g passata (tomatoes, salt, citric acid)
- 1 handful of fresh basil
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 tsp chilli flakes
Nutritional Information
Calories: 473
Protein: 17g
Carbs: 93g
Fat: 2.9g
Ingredients
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- ½ tsp chilli flakes
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh basil
- 1 onion
- 1 pepper
- 1 courgette
- 3 garlic clove
- 200g pasta (Wheat) (Durum wheat semolina)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
Nutritional Information
Calories: 475
Protein: 17g
Carbs: 94g
Fat: 2.9g
Vibrant veggie puttanesca pasta
With capers, garlic, sun-dried tomatoes, chilli and basil, this sauce is chocka with some big flavour personalities – thankfully, they all get on famously. Also happy to share a bowl are sweet peppers, courgettes and red onions, plus a tangle of spaghetti to soak everything up. Team work makes the dream dinner work!
Cook time:
25 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Celery, Wheat
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Slice & dice
- Peel the onions and cut each into 8 wedges, then deseed the peppers and dice into 2cm squares. Dice the courgettes into 3cm chunks, and peel and crush the garlic.
Sort your spag
- Cook the pasta in boiling water for 7-8 mins, then drain.
Ace the base!
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and courgettes for 5 mins.
- Stir in the garlic, capers, tomato paste and chilli flakes (to taste) and cook for 1 min.
Things get saucy...
- Crumble in the stock and pour in 300ml boiled water (400ml for 4 portions) and the passata. Stir well and simmer for 6-8 mins, until the sauce thickens slightly.
- Finely chop half the basil leaves, then stir the pasta and chopped basil into the sauce.
Plate up
- Scatter the remaining basil leaves over the puttanesca pasta and serve.