Pasta a la puttanesca vegana

with fresh tomatoes, capers and olives

The base of the puttanesca is made of sunflower seeds, capers and kombu, and finished with fresh tomatoes and a touch of chilli. A true delight!

Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

wheat, gluten

Utensils:

(Hand) blender

Ingredients

Sunflower seeds

Capers

Lemon

Garlic

Onion

Plum tomato

Pitted black olives

Fusilli pasta

Kombu powder

Dried chilli

Rawmesan powder

Tomato paste

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1967
823
36
4
107
10
8
27
110
632

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Place the sunflower seeds, the juice of half a lemon, the kombu powder, half of the capers and 2 teaspoons of olive oil in a mixing jar. Blend it all together to a nice paste while preserving some of the texture.

Wash and peel the tomatoes. Chop them into small pieces. Peel the onion and cut it into thin strips. Mince the garlic and the chilli. Cut the olives in slices. Sauté the onion in olive oil, add the garlic, tomato, olives and half of the chilli (depending on how spicy you like it). Add the tomato paste and season to taste. Let it cook for 10-15 minutes. If you want a smooth sauce, you can optionally blend the tomatoes. Once the tomato sauce is ready, add the seed paste and mix it together.

Cook the pasta in plenty of boiling water for approx. 8-10 minutes. Add salt to taste. Drain the water and save some of the cooking water. Mix the pasta with the sauce and - if necessary - add some of the cooking water.