Vegan Recipes - Entrees

Pat's Primavera

Submitted by Pat

Ingredients:

5 garlic cloves, minced
4 tablespoons olive oil
2 tablespoons vegan margarine
1/2 lb. asparagus, cut in bite-sized pieces
2 zucchini, thinly sliced
2 carrots, thinly sliced
1/2 cup green peas
1/2 cup pea pods (snow peas)
1 cup broccoli florets
1 cup cauliflower florets
1 onion, sliced in crescents
6 leaves fresh basil, chopped
1 cup vegetable stock or broth
8 to 10 mushrooms, sliced
1 lb. rigatoni or linguini pasta
grated vegan cheese (optional)

Directions:
In a large skillet, saute garlic in oil and margarine. Add vegetables and basil and saute until almost tender. Add vegetable stock and mushrooms. Bring to a boil; quickly reduce heat, cover, and simmer for 5 minutes. Mix well. Serve over pasta cooked al dente. Sprinkle with grated vegan cheese if desired.

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