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One Pot Pasta Puttanesca with Chickpeas & Artichoke

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Keyword: one pot vegan dinner, vegan spaghetti
Servings: 4
Calories: 478kcal

Ingredients

  • 1 tsp olive oil OPTIONAL
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 12 oz whole grain spaghetti
  • 2 oz black olives sliced
  • 14 oz artichoke hearts rinsed, drained and chopped
  • 1 can chickpeas rinsed and drained
  • 2 tbsp capers
  • 1 can fire-roasted diced tomatoes
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp thyme
  • 1/2 tsp crushed red pepper flakes OPTIONAL
  • ground black pepper to taste
  • salt to taste
  • 3 cups low-sodium vegetable broth

Instructions

  • In a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden.
  • Add the pasta to the skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta. Then pour the vegetable broth over everything.
  • Cover the pan and bring to a boil. Reduce to a steady simmer and, keeping covered and stirring occasionally, cook for 8-10 more minutes, or until pasta is done.

Nutrition

Calories: 478kcal | Carbohydrates: 78g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Sodium: 1588mg | Potassium: 203mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1835IU | Vitamin C: 24.2mg | Calcium: 102mg | Iron: 4.7mg
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