Linguine alla (Creamy Vegan) Puttanesca

Traditionally, Puttanesca is a tomato sauce containing anchovies. I’ve tweaked it to create a veggie/vegan treat that we eat often at home. It’s simple, relatively quick and tastes amazing.


1 cup raw cashews
2 cups water
12 pitted kalamata olives
12 pitted green olives
1 tbsp capers
3 garlic cloves
1 medium red onion
3 tins chopped tomatoes
1 tsp Oregano
½ tsp Basil
1 tsp vegetable bouillon powder
Salt and pepper
A dash of maple syrup or pinch of sugar
Extra virgin olive oil
As much linguine as you fancy

Creating it

Put the cashews in a blender and cover with the water. Let them sit for half an hour to soften. Put a large, deep pan of well-salted water on the hob for the pasta.

Chop the red onion finely, set aside.

Place all the olives and capers on a chopping board and dice roughly. Crush the garlic and add to the olive/caper mix.

Heat a carefree slug of olive oil in a heavy, broad-based pan. Cook the onions until soft. Add the olive/caper/garlic mixture and stir well. Add the Oregano and Thyme. When these flavours are blended – after two or three minutes – add the tomatoes and bouillon powder.

Linguine alla (Creamy Vegan) Puttanesca

Stir in the sugar or maple syrup. Reduce the heat to its lowest setting and simmer for 15 minutes – longer for a richer sauce.

Blend the cashews in their water to form a smooth cream. Stir this into the sauce. Season with salt and pepper but taste before serving.

Linguine alla (Creamy Vegan) Puttanesca

Cook the linguine. Serve with the sauce. A green salad goes well alongside. Freeze any leftover Puttanesca!

Linguine alla (Creamy Vegan) Puttanesca


  1. Non-veggies/vegans can add anchovies to the olive mix.
  2. Cream or cream cheese can be used instead of cashews.
  3. For a sharper taste, skip the cream.

José Lacey

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