Puttanesca Pasta

Cook time: 45 mins

• 150g Linguine
• 500ml vegetable broth
• 150g red split lentils, rinsed and drained
• 4 cloves of garlic, minced
• 1 jar spanish olives, sliced
• 55g capers
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 white onion, diced
• 55g nooch
• 1 bag rocket
• 1 can diced tomatoes
• Vegan parmesan

1. Saute garlic in a large pot over medium heat. If it starts to stick, add a splash of water. Saute for about 2 minutes or until fragrant.


2. Add rinsed lentils, vegetable broth, pasta, tomatoes, oregano, and basil. Stir well, turn the heat down to medium, and cook, covered if possible, for about 5-8 minutes. Remove the lid every so often and stir.


3. When the pasta is just about cooked and the liquid has absorbed, add your olives and thinned miso paste (mix 1 tsp miso with 1 tbsp of water). Stir and let the olives heat through.


4. Finally, stir in the arugula (or spinach) and nutritional yeast. Add vegan parmesan for extra deliciousness.


5. Serve immediately and enjoy!