Puttanesca Vegan Pasta Bake

Puttanesca Vegan Pasta Bake

Puttanesca Vegan Pasta Bake

This vegan Puttanesca pasta bake is a hearty and comforting dish that is packed with flavor and is guaranteed to be a crowd-pleaser. The dish is incredibly easy to make and you can prepare it in just minutes. The combination of olives, capers and tomatoes creates an irresistible flavor and the vegan cheese adds a delicious creaminess. Serve the pasta bake hot with a side salad for a complete meal.


  • 1 pound of your favorite vegan pasta (penne, rigatoni, etc)
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 2 cups diced tomatoes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup capers, rinsed and drained
  • 1/2 cup pitted and sliced black olives
  • 1/4 cup vegan Parmesan
  • 1/4 cup vegan mozzarella cheese
  • Salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the tomatoes, oregano, and red pepper flakes and cook for an additional 3 minutes.

Add the capers and olives and stir to combine. Add the cooked pasta to the skillet and stir to combine. Season with salt and pepper to taste.

Transfer the pasta mixture to a 9×13-inch baking dish. Sprinkle the vegan Parmesan and mozzarella cheese over the top. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Serve hot.

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