Spaghetti alla puttanesca

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

Boil a large pot of salted water and cook spaghetti until al dente, about 8-10 minutes.

Trim and halve the brussels sprouts.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and diced onion to the skillet and sauté until fragrant, about 2-3 minutes.

Add the halved brussels sprouts to the skillet and cook until they are golden and tender, about 5-7 minutes.

Pour in white wine and let it simmer for 2-3 minutes until reduced.

Add cooked spaghetti to the skillet along with vegetable broth and lemon juice.

Toss everything together until well combined and heated through, about 2 minutes.

Season with salt, black pepper, and red pepper flakes to taste.

Sprinkle with grated parmesan cheese and fresh parsley before serving.

Serve immediately with an extra squeeze of lemon if desired.

Cooking Techniques

Spice Level:

Allergens