One-Pot Puttanesca with Veggie-Based Spaghetti

One-Pot Puttanesca with Veggie-Based Spaghetti


  • 1 box Veggiecraft Farms Cauliflower Spaghetti
  • 12 oz. cherry tomatoes, halved
  • 1/2 cup castelvetrano olives, halved and pitted
  • 1/4 cup capers
  • 1/2 oz. fresh parsley, chopped
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp freshly ground black pepper, to taste
  • 1 tbsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 1/2 cups water
  1. While pasta is cooking, bring water to a boil in a large pot. Add cauliflower and cook on medium-low heat until tender. Let cool.
  2. Combine 4 cups of cooked cauliflower, garlic, and ½ cup of broth, and parmesan in a blender. Blend until smooth.
  3. Add salt and pepper to taste.
  4. Put remaining cauliflower florets on baking sheet with olive oil. Roast until brown and crispy on the edges.
  5. Combine noodles with sauce, stir until coated.
  6. Top with roasted cauliflower and basil, to taste.

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