Vegan Zucchini Spaghetti Puttanesca

gluten freeveganvegetarian
Vegan Zucchini Spaghetti Puttanesca

Vegan Zucchini Spaghetti Puttanesca

One of my very first blog posts was a puttanesca. You can read that post here (excuse the terrible photography).

Since it’s been awhile since I posted a puttanesca recipe, I figured I’d recreate it, with better photography, and with a vegan spin!

I hope everyone had a great weekend! To me, the weekend felt nice and long, which I find is very rare, usually the weekends fly by. I’ve been recapping my weekends on my lifestyle blog, inspiralizedali, so you can check my weekend recap and what I’m into lately, here on today’s blog post.

Vegan Zucchini Spaghetti Puttanesca

The internet in my office is down, so it has taken me awhile to get today’s blog post up. I think I spent about 50% of my time last week on the phone with Verizon Fios. Talking to cable providers about service outages is probably my LEAST favorite part of being an adult.

In other news, the new Drake album dropped this weekend, so if you haven’t listened to it yet, I highly recommend it.

Enough about me, let’s talk about this recipe! It’s super easy to make, it’s vegan-friendly, and it’s totally customizable. If you want something more protein packed, stir in some chickpeas or unveganize it with some shrimp. If you want a heartier noodle, try sweet potato noodles.

While this recipe doesn’t’ save well in the refrigerator (zucchini noodles will turn this dish into soup the longer it sits in the fridge), you can definitely save the sauce separately and combine when you’re ready to eat.

Vegan Zucchini Spaghetti Puttanesca

I hope you all crush your Mondays. In the meantime, you can find me, on the phone for hours with Verizon. Ugh.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Vegan Zucchini Spaghetti Puttanesca

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves, minced (or less, if you don’t love garlic)
  • ¼ teaspoon red pepper flakes
  • 28oz can whole peeled tomatoes
  • ¼ cup small capers, drained + 1 teaspoon brine
  • ¼ cup chopped pitted olives (Kalamata work best, but also green and black olives)
  • salt
  • handful of fresh parsley, chopped
  • 6 medium zucchinis, Blade D, noodles trimmed


  1. Heat the oil in a medium saucepot over medium-high heat. Once oil is shimmering, add garlic and red pepper flakes and stir constantly for 30 seconds or until fragrant. Immediately add the tomatoes, crushing with your hands as you add them to the pot or with a wooden spoon. Stir in the capers and brine, and olives. Bring the mixture to a rapid simmer and then reduce heat to low and let simmer for 15 minutes or until sauce thickens. Taste and season with salt, if needed. Stir in the parsley.
  2. Meanwhile, place a large skillet over medium-high heat. Once the pan heats, add the zucchini noodles and toss well for 5 minutes or until al dente. Transfer to a colander, drain, and set aside.
  3. Pat the zucchini noodles dry to remove extra moisture and then portion into four bowls. Top with the puttanesca sauce. Garnish with extra parsley.


Per serving (1 out of 4) - calories: 134, fat: 6g, saturated fat: 1g, carbs: 17g, fiber: 5g, sugars: 13g, protein: 5g, sodium: 109mg

Vegan Zucchini Spaghetti Puttanesca

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.


Amanda says:
i love the photography in the first blog post!!!!
Ed Adams says:
This will be my next big meal dish. I'm new to spiralizing, but really impressed so far. I made Chocolate chip sweet potato muffins for breakfast this morning and they were great. For my puttanesca, since I'm not vegan or even vegetarian, I plan to add an eight-oz fresh salmon filet, cut into one-inch-square chunks, drizzled with Sriracha sauce and pan-seared, I also plan to use fresh Roma tomatoes, peeled and cored rather than the canned. I like to use fresh rather than commercially processed whenever possible. I figure two pounds of tomatoes. I'll let you know how it turns out.
Meaghan says:
Hi Ed! Thank you so much for sharing! It sounds like it will be great.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

I'm here with your #meatlessmonday challenge 💪🏼  if you don't do it already, make one of your meals #plantbased this week! 🌱 if you need instant inspiration, try my SWEET POTATO & BLACK BEAN ENCHILADA QUINOA CHILI 🥣, made in a pressure cooker! you seriously can't beat how easy this is - it's a one-pot wonder and always a hit with my whole family (toddlers, too!) grab the recipe on the blog! 🥑⁣

lu serves this with a bag of tortilla chips 🤣⁣

#quinoachili #healthychili #vegetarianchili #plantbased #veganchili #veganeats #glutenfreerecipes #vegetarianrecipes #foodvideo #cookingvideo

GREEK CHICKEN ZOODLE SOUP w/ DILL 🍜 - new on the blog and from @phoebelapine's new book #SIBOMadeSimple 📚⁣

now, if you don't know who Phoebe is, def give her a follow (@phoebelapine!) she's such an inspiration and on a mission to help people feel better. 🌿 if you or someone you know is struggling with SIBO, I can't recommend this book enough. it's masterfully written, organized, and the recipes are ones you'll go back to over and over again. ⁣

congrats to Phoebe on this beautiful book - and head over to the blog to check out this recipe! 📌 #zoodles #zucchininoodles #chickennoodlesoup #healthysoup #SIBO

finally made @feedinglittles' peanut butter chocolate chip cookies 🍪 🥜 and they literally took me 16 minutes start to finish. but now I have 40 peanut butter chocolate chip cookies and my kids can only eat so many 👦🏼🧒🏻 okay, it's a good problem to have 😇⁣

what's your go-to easy cookie recipe? 👇🏼👇🏼  like one bowl, 5-ingredient kind of recipes (like this one!) if it's by a food blogger, tag them below and let me know the title of the recipe so I can search!⁣

#chocolatechipcookie #healthycookies #feedinglittles

okay okay, I promise I'll be explaining soon why I'm feverishly testing all of these recipes and not (yet!) sharing the recipes. 😇 but I just had to share this photo because these little Carrot Dogs in Blankets 🥕 came out so well , my picky dad (he's a great man but has a very judgy/picky palate), ate one and said, "tastes like a hot dog!" 🌭 👏🏼⁣

would you try them?! 👇🏼⁣

#carrotdogs #carrothotdogs #toddlerfood #funfood #pigsinablanket #veganfood #vegetarianfood #partyfood