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Veggie Primavera

Veggie Primavera

This is a healthy vegan version of the classic Italian favorite.

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Servings
1 1/2 cups
Calories Cholesterol Sat Fat Carbs
414 0mg 5g 63g
Recipe Footprint (for Recipe's Default # of Servings)
1.6 Water saved (gallons) [animal consumption only]
6.3 Manure (pounds) not deposited into the environment
7.1 Grains / feed (pounds) not consumed by animals
15.4 Methane (gallons) not created by animals
188.9 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
For the veggie mixture:
  • 8 oz fettucine (boiled and drained)
  • 2 tsp olive oil
  • 2 garlic cloves (minced)
  • 1 C mushrooms (crimini) (sliced)
  • 1 C yellow onions (sliced or chopped)
  • 1 C bell pepper (green) (sliced)
  • 1/2 C carrots (sliced)
  • 1 1/2 C zucchini (sliced and halved)
  • 1 tsp basil (dried)
  • 1/2 tsp oregano (dried)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper (crushed)
For the cream sauce:
  • 2 tsp olive oil
  • 1 C soy milk
  • 3/4 C Parmesan cheese (non-dairy grated)
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
For the veggie mixture:
  • 8 oz fettucine (boiled and drained)
  • 2 tsp olive oil
  • 2 garlic cloves (minced)
  • 1 C mushrooms (crimini) (sliced)
  • 1 C yellow onions (sliced or chopped)
  • 1 C bell pepper (green) (sliced)
  • 1/2 C carrots (sliced)
  • 1 1/2 C zucchini (sliced and halved)
  • 1 tsp basil (dried)
  • 1/2 tsp oregano (dried)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper (crushed)
For the cream sauce:
  • 2 tsp olive oil
  • 1 C soy milk
  • 3/4 C Parmesan cheese (non-dairy grated)
Servings
1 1/2 cups
Calories Cholesterol Sat Fat Carbs
414 0mg 5g 63g
Recipe Footprint (for Recipe's Default # of Servings)
1.6 Water saved (gallons) [animal consumption only]
6.3 Manure (pounds) not deposited into the environment
7.1 Grains / feed (pounds) not consumed by animals
15.4 Methane (gallons) not created by animals
188.9 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. Saute the vegetables in the oil over medium heat until slightly tender; add the spices.
    Saute the vegetables in the oil over medium heat until slightly tender; add the spices.
  2. Cook the pasta according to the package directions; drain / rinse with cool water.
    Cook the pasta according to the package directions; drain / rinse with cool water.
  3. Prepare the cream sauce in a medium pan over medium heat until thickened and bubbly. Toss the pasta with the cream sauce and top with the veggie mixture.
    Prepare the cream sauce in a medium pan over medium heat until thickened and bubbly. Toss the pasta with the cream sauce and top with the veggie mixture.
Recipe Notes

Cover and refrigerate for up to one week.

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