In addition to my love of potatoes, which are seriously MY jam, I have a deep and abiding love for pasta dishes. When my husband and I made the decision individually to make the switch to a plant based diet, the only thing I wasn’t concerned about was how to veganize my favorite pasta recipes. And then the hubs, Cos, created a spectacular puttanesca dish that made my toes curl.
No lie y’all…my toes legit curled.
He decided to recreate the dish for his parents who are ride or die meat lovers in an effort to help them live healthier, longer lives. And since I’ve been knee deep in deadlines, book covers and marketing strategies, I was stoked when he sat this dish on the table. For those of you purists who claim it isn’t a proper puttanesca because there are no anchovies, I dare you to try this version and not ooh and aah until you have to roll yourself to bed.