Looking for a quick and healthy pasta puttanesca recipe for dinner? Today’s recipe is for those days when I’m ready to cook something quick but still nutritious and full of flavor.
This pasta dish was inspired by a recipe I got from the pasta vendor.
While visiting Pike Place Market in Seattle, I stopped by Pappardelle’s Pasta. Their variety could seem overwhelming. Have you ever heard of chocolate pasta before? Well, they definitely have that one and a lot of other flavors.
I went with a vegan pasta, so it is dairy and egg free. All their pasta are hand-made, and you can definitely taste the freshness of the ingredients they use.
I love this pasta because of all the herbs they used, from paprika, turmeric, oregano, basil, and much more. Using herbs in the actual pasta dough brings a lot of color and flavor to the dish.
One of my favorite things about the recipe is that I didn’t really need to add any salt. The capers, balsamic vinegar, and vegetable broth were the perfect combination.
And I want to emphasize how I used homemade vegetable broth (find the recipe here) to substitute for oil.
I have been cooking without oil for a few months now. It wasn’t a huge sacrifice, as I had been slowly minimizing my “added-oil” consumption for the past 2 years. The result was an incredibly tasty pasta.
I trust you and your family will certainly enjoy it. You can also bring it to friend’s party, as it only takes about 20 minutes to make.
If you have any questions about this recipe please don’t hesitate to ask.
As usual, you can enjoy the full recipe video on my YouTube channel or down below.
You can also print the recipe, pin it to your favorite board, or simply share it with other through social media.
I hope you try it at home and definitely let me know how it went.