Vegan ZENB Pasta Puttanesca


PREP TIME 15 minutes

COOK TIME 21 minutes

TOTAL TIME 26 minutes

Nutritional Facts


Serving Size: 517g

Calories: 524

Amount per Serving*
Total Fat 14g
Saturated Fat 1g
Salt 2.1mg
Carbohydrates 54.1g
Fibre 16.1g
Protein 18.1g
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


Fusilli Pasta

This vegan dish features Puttanesca, a classic Italian sauce made with a combination of vegetables. This sauce, combined with ZENB Fusilli Pasta will bring an elevated flavour profile, while also providing a good source of fibre. 


Recipe by Chef Erling Wu-Bower


  • 1 box (340g) ZENB Fusilli Pasta made from 100% Yellow Peas, uncooked
  • 2 tablespoons olive oil
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, sliced
  • 1 small onion, chopped
  • 90g pitted mixed olives, halved
  • 2 tablespoons salt-packed capers, soaked, rinsed
  • 240ml red wine
  • 1 jar roasted red peppers, drained, coarsely chopped
  • 400g cherry tomatoes, halved
  • 1 teaspoon white soy sauce
  • 1 teaspoon balsamic vinegar
  • 20g chopped basil



Cook ZENB Pasta as directed on package. Reserve 125ml pasta cooking water; drain.


Meanwhile, combine olive oil, red pepper flakes and garlic in large skillet on medium heat. Cook 2-3 min. until golden. Add onion, olives and capers; cook 4-5 min. until onion is translucent.


Increase heat to medium-high. Stir in wine; cook 3-4 min. until liquid is reduced by half. Add peppers, tomatoes and soy sauce; cook 4-6 min. until tomatoes have softened. Reduce heat to medium. Add reserved pasta water, pasta, vinegar and basil to the pan. Mix gently 1-2 min. until well combined.

Tasty Tips

Puttanesca is a classic Italian sauce made with a spicy combination of anchovies, tomatoes, onions, peppers, olives, capers and garlic. This version of Puttanesca substitutes white soy sauce for the anchovies, giving the dish a vegan boost of umami. 

Salt-packed capers have a slightly meatier, more complex flavour than brined capers. Soak in water for about 15 minutes and rinse several times before using.


For 2 servings, this recipe can easily be cut in half.