Transform pantry staples into a satisfying vegan pasta dinner in under 20 minutes with this White Bean Pasta Puttanesca. Diced tomatoes, olives, capers and a touch of miso give the sauce deep savory flavor while remaining dairy-free and creamy. It’s an ideal weeknight meal, and leftovers are delicious cold or at room temperature for a potluck-style pasta salad.
Quick, flavorful dinners that are both nutritious and simple to prepare are staples in my weekly menu. This white bean vegan puttanesca is exactly what I turn to when time is short and plans are simple. My version skips anchovies and cheese but keeps the bold flavors; miso supplies the umami punch so nothing is missed. I often serve it with a basic green salad or a cabbage salad and hope there are leftovers to enjoy for lunch the next day.
Ingredient Notes
- Olives: Choose olives by flavor and texture. Castelvetrano (mild, buttery) and Kalamata (briny, fruity) are my favorites for the contrast they bring. Pitted olives save time, but olives with pits tend to have better texture if you don’t mind removing the pits yourself.
- Capers: Capers add bright briny notes that lift the whole dish. If your capers come with a little pickling liquid, a splash of that juice will intensify the flavor.
- Miso paste: Miso provides savory depth and umami without using anchovies, keeping the puttanesca fully vegan while retaining the classic savory backbone.
Step by Step
If you buy olives with pits, removing them is worth the extra step for the texture. A cherry pitter or a metal straw can push the pits out easily. To save time, buy already pitted olives.
Begin by bringing a medium pot of well-salted water to a boil for the pasta; cooking the pasta while you prepare the sauce keeps the total time under 20 minutes.
Heat a large skillet over medium-low heat and add the olive oil. Add the crushed or grated garlic and stir constantly until fragrant but not browned—this only takes 30 seconds to a minute.
Add the diced tomatoes with their juices, the tomato paste and the miso paste. Use the back of a wooden spoon to break up and distribute the pastes into the tomato liquid. Cook until the mixture becomes a thick, chunky sauce.
Roughly chop the olives, leaving some larger pieces for texture. Add the olives, capers and rinsed white beans (cannellini) to the skillet.
Stir everything together and let the sauce simmer for a few minutes so the flavors meld while the pasta finishes cooking. Set aside ½ cup of the pasta cooking water before draining the pasta.
Turn off the heat and stir in about ½ cup of the reserved pasta water to help the sauce loosen slightly. Add nutritional yeast and half the chopped parsley, mixing well.
Add the drained al dente pasta to the skillet and toss until the pasta is fully coated with the sauce. If the sauce seems too thick, stir in a splash more pasta water or a little caper juice to reach the desired consistency.
Taste and adjust seasoning. I often skip extra salt because the olives, capers and miso provide ample saltiness, but add salt and pepper as you prefer. Crushed red pepper is a nice finishing touch if you like a little heat. Finish with remaining parsley and a final sprinkle of nutritional yeast if you want a cheesy impression.
Debra’s Pro Tips
- Cook pasta for one minute less than the package recommends so it finishes perfectly in the sauce; I generally time about six minutes for small-shaped pasta.
- Reserve ½ cup of pasta water before draining; this starchy water helps emulsify and loosen the sauce.
- If the sauce is too thick, add more pasta water or a splash of caper brine to thin it.
- For a saucier result, use a larger can of diced tomatoes or add an extra splash of the tomato juices.
- An extra sprinkle of nutritional yeast gives a pleasant cheesy note without dairy.
- Serve hot, at room temperature or cold — it makes a great pasta salad.
- Store leftovers in an airtight container in the refrigerator for up to a week; give the pasta a good stir before serving, as the sauce may settle.
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📖 Recipe
White Bean Vegan Pasta Puttanesca
Equipment
- Large pot for pasta
- Large skillet
- Measuring cup (for reserved pasta water)
- Optional: cherry or olive pitter
Ingredients
- ½ lb (about 225 g) pasta, cooked al dente; reserve ½ cup pasta water
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, pressed or grated
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon miso paste
- 1 (15 oz) can cannellini beans, rinsed and drained
- ½ cup Kalamata olives, rough chopped
- ½ cup Castelvetrano or other green olives, rough chopped
- 2 tablespoons capers
- 3 tablespoons chopped flat-leaf parsley
- 1 tablespoon nutritional yeast
Instructions
- Cook the pasta according to package directions but set the timer for one minute less than recommended. Before draining, reserve ½ cup of the pasta cooking water.
- Heat a heavy skillet over medium-low heat and swirl in the olive oil. Add the garlic and cook, stirring constantly, until fragrant but not browned (about 30–60 seconds).
- Add the diced tomatoes with their juices, the tomato paste and the miso paste. Stir until the pastes are fully distributed and the sauce becomes chunky and thickens slightly.
- Stir in the cannellini beans, chopped olives and capers. Let the mixture cook for about 5 minutes to concentrate the flavors.
- Turn off the heat and stir in half the parsley and the nutritional yeast.
- Add the reserved pasta water, then add the drained pasta and toss to coat. Sprinkle on the remaining parsley and taste. Season with salt, black pepper or crushed red pepper as desired.
- Serve hot, at room temperature or cold. Store leftovers in an airtight container in the refrigerator for up to a week.
Notes
Pasta will keep in an airtight container in the refrigerator for up to a week. Reheat gently on the stovetop until warmed through, or place in a preheated 350°F oven for 15 minutes. This dish is also excellent served cold or at room temperature as a pasta salad.
Nutrition
Calories: 347 kcal • Carbohydrates: 48 g • Protein: 10 g • Fat: 13 g • Sodium: 833 mg • Fiber: 4 g
Nutrition estimates were calculated with general ingredient values. For the most accurate information, calculate nutrition using the exact brands and amounts you use.