Vegan ZENB Pasta Puttanesca

This vegan dish features Puttanesca, a classic Italian sauce made with a combination of vegetables. This sauce, combined with ZENB Rotini Pasta will bring an elevated flavor profile, while also staying low calorie, low fat, cholesterol free, and providing a good source of fiber.

• 12 ounces ZENB Yellow Pea Rotini Pasta, uncooked
• 2 tablespoons olive oil
• 1/4-1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, sliced
• 1 small onion, chopped
• 1/2 cup pitted mixed olives, halved
• 2 tablespoons salt-packed capers, soaked, rinsed
• 1 cup red wine
• 1 jar (12 ounces) roasted red peppers, drained, coarsely chopped
• 2 cups cherry tomatoes, halved
• 1 teaspoon white soy sauce
• 1 teaspoon balsamic vinegar
• 1 cup chopped basil

INSTRUCTIONS

Cook ZENB Pasta as directed on package. Reserve 1/4 cup pasta cooking water; drain.

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

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