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Spaghetti Primavera


1 pound spaghetti
7 tablespoons olive oil
1 1/2 cups broccoli, coarsely chopped
1 1/2 cups snow peas
1 cup sliced zucchini
1 cup baby peas
6 sliced asparagus
2 medium tomatoes, chopped
3 teaspoons minced garlic
1/4 cup parsley, chopped
1/4 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
1/2 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