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Spaghetti Primavera


Serves 6

1 pound spaghetti

7 tablespoons olive oil

1½ cups broccoli, coarsely chopped

1½ cups snow peas

1 cup sliced zucchini

1 cup baby peas

6 sliced asparagus

2 medium tomatoes, chopped

3 teaspoons minced garlic

¼ cup parsley, chopped

¼ cup pine nuts

10 mushrooms, sliced

1 cup non-dairy creamer

1⁄3 cup vegan margarine

1⁄3 cup fresh basil, chopped

Sea salt

Ground pepper

½ cup soy Parmesan cheese (optional)


Cook spaghetti al dente.

Blanch broccoli, snow peas, zucchini, baby peas and asparagus in boiling

water for 3 to 4 minutes. Rinse in cold water and set aside.

In medium skillet, heat 1 tablespoon olive oil. Add tomatoes 1 teaspoon

garlic, parsley, salt and pepper to taste. Sauté for 2 to 3 minutes. Set the

skillet mix aside, keeping it warm.

Toast pine nuts in the oven for a couple of minutes until they are lightly

browned. Place them in a larger skillet with the remaining olive oil, garlic,

mushrooms, and blanched vegetables. Simmer for a few minutes. Add

spaghetti, soy creamer, margarine and basil (and soy Parmesan if desired).

Mix gently with a fork

Top with sautéed tomatoes and serve immediately.

Tip: Please refer to the Key to Ingredients, Nutrients, and Vegetarian Terms, in

the Glossary at the end of this book (under vegan margarine and cheese), to

find out about vegan margarines and a soy-based Parmesan alternative.