Vegan Spaghetti Puttanesca
with Pine Nut Gremolata
Traditionally made with anchovies, our vegan version swaps the little salty fish for a fresh nutty topping.
Cals 719 · Prot 25 · Carbs 119 · Fat 21
Vegan
30 min
Traditionally made with anchovies, our vegan version swaps the little salty fish for a fresh nutty topping.
Cals 719 · Prot 25 · Carbs 119 · Fat 21
Vegan
Ingredients
Spaghetti
Spaghetti
10*
250 Grams
Cherry tomatoes
250 Grams
Olive oil
3 Tbsp
Tomato paste
30 Grams
Red vinegar
15 ML
Chilli flakes
2 Grams
Dried oregano
2 Grams
Brown sugar
5 Grams
Salt
1 Tsp
Kalamata olives
40 Grams
Capers
40 Grams
Pine nut gremolata
Pine nuts
2*
40 Grams
Lemon
1 Piece
Fresh parsley
15 Grams
Garlic cloves
1 Piece
Salt
0.5 Tsp
Allergens
*10 Wheat, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2972 / 719 |
| Fats (g) | 21 |
| of which saturated (g) | 1.7 |
| Carbohydrates (g) | 119 |
| of which sugars (g) | 12.6 |
| Fibers (g) | 14.4 |
| Proteins (g) | 25.4 |
| Salt (g) | 2.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Simmer tomatoes
Chop the cherry tomatoes in half. Heat a non-stick pan over a low heat with the olive oil. Once hot, add the cherry tomatoes, tomato paste, red vinegar, dried chilli flakes (spicy!), dried oregano, sugar and salt. Simmer for 10-15 min or until the tomatoes have fallen apart.
2 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
3 Toast pine nuts
Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until browned.
Tip! Keep an eye on the nuts as they toast - they can go from golden brown to burnt in a matter of seconds!
4 Prep gremolata
Chop the toasted pine nuts. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Wash and chop the parsley finely. Peel and mince the garlic. Combine the pine nuts, lemon zest, parsley, garlic and salt - this is your gremolata.
5 Serve
Once the tomatoes have fallen apart, add the olives, capers, drained spaghetti and a splash of pasta water to the pan. Give everything a good mix up and cook for 1 final min. Divide among bowls and garnish with the gremolata.
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