Vegetarian Pasta Puttanesca is a fresh take on spaghetti puttanesca, but without the anchovies! The anchovies are replaced with shiitake mushrooms seasoned with a touch of vegan fish sauce, along with traditional olives and capers for a delicious dinner you can make in 20 minutes!
3tablespoonscapersplus more for serving if desired
1cupreserved pasta water
red pepper flakesto taste
Bring a large pot of water to a rolling boil. Season the water with salt and cook the linguine according to the package instructions, reserving a cup of the pasta water.
If using dried shiitake mushrooms: while the pasta cooks, soak the shiitake mushrooms in about 1 cup boiling water for 10 minutes. Drain the mushrooms, and trim and discard the stems. Slice the mushrooms in 1/4-inch strips.
Heat olive oil and garlic in a deep sided sauté pan over medium heat until the garlic is fragrant, about 1-2 minutes. Add the mushrooms and season with the vegan fish sauce.
Add the tomatoes, olives, salt and pepper, and cook, gently mashing the tomatoes with the back of a wooden spoon.
Stir in the capers and cooked linguine. Add reserved pasta water 1/4 cup at a time, tossing to coat the pasta with sauce.
Add the spinach, and toss to wilt. Stir in the basil and season to taste with red pepper flakes.
Serve immediately, garnishing with additional capers, pepper and red pepper flakes.