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

someone’s very excited for dada’s halloween themed birthday party. ☠️ my new favorite cheese plate 👻 a very happy happy birthday to lu (aka dada) and hope everyone has a safe and fun halloween weekend 🎃 ...

I'm coming at you with some more fall/winter inspired work lunch salad ideas! 🙏🏼 if you're in a salad rut, you'll love this KALE, BRUSSELS SPROUTS & CHILI ROASTED SWEET POTATO SALAD with pepitas, pomegranates, and avocado.🍠🥑  there's some cotija cheese in there too, and I used a creamy cilantro lime dressing. 🤤⁣

what's your go-to lunch salad you make when you're working from home? I'd love some ideas! 👇🏼👇🏼⁣

#whatsforlunch #desklunch #notasaddesklunch #workingfromhome #lunchideas #healthylunchideas #saladsofinstagram #glutenfreesalad #vegetariansalad #feedfeed

it's like beef and broccoli but.... not! 😹 these TERIYAKI TEMPEH & ROASTED BROCCOLI RICE BOWLS 🍚 🥦 are exactly what you need on your meal plan this week! ✍🏼 ⁣

speaking of meal plans, mine is live on stories! I really struggled to get creative this week, I've been in a recipe funk lately. I'd love to hear one meal you're making this week that you're excited about - leave it below for inspiration (for me and for everyone else reading the comments!) 👇🏼👇🏼⁣

#vegetariandinnerideas #vegetariandinner #tempeh #teriyaki #easydinnerideas #dinnerideas #feedfeed #healthydinner