Recipe Post: Fully Adapted Pasta Primavera

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On a recent co-op trip, I picked up a carton of MimicCreme under the mistaken impression that it would make good vegan whipped topping.  After finding out that this particular variety does not, in fact, whip, I contemplated returning it.  But then I thought about how long it’s been since I last had a good cream sauce, and that started me pondering recipes.

When I first went veg, my absolute favorite cookbook was The Clueless Vegetarian by Evelyn Raab.  For the budding vegetarian, it was an invaluable resource, and I got a lot of enjoyment out of it before going vegan.  Since then, I’ve sort of neglected it.  Despite how useful it was to me, it is a book from an era when things like butter and oil were used in excessive amounts, and a lot of the recipes contain a rather astonishing amount of cheese.

However, I remembered it having several recipes with some type of cream sauce, so I pulled it out again, looking for something to use the MimicCreme in.  I came across Fully Loaded Pasta Primavera and fell in love.  I adapted it a bit to cut out the oil and butter and to work with the veggies I had in the fridge, and this is what I came up with!  If you want to make it gluten-free, use brown rice pasta.

Fully Adapted Pasta Primavera
serves 4

pasta primavera plate

1/2 lb. whole wheat or brown rice spaghetti
1 small zucchini, sliced (about 2 cups)
1 1/2 cups broccoli flourets
1 cup green beans, cut in half
1 cup fresh or frozen peas
2 cloves garlic, pressed or minced
1/2 cup chopped tomatoes
10 large mushrooms, quartered

1 cup MimicCreme (or faux cream of choice)
1/2 cup grated vegan Parmesan OR nutritional yeast
Italian seasoning to taste


1) Cook the pasta according to package directions.  Drain, rinse with cold water, and drain again thoroughly.  Transfer to a large mixing bowl and set aside.

2) In a large pan with a steamer basket, steam the zucchini, broccoli, green beans, and peas, covered, until just tender-crisp; about 2 minutes.  Remove from heat and set aside.

3) Place the garlic, tomatoes, and mushrooms in a large skillet or saute pan over medium heat and cook, stirring, for about 1 minute.  Add the steamed veggies and cook until heated through, but not overcooked.  Add small splashes of water if anything starts sticking.

primavera veggies

4) For the sauce, place the cream, Parmesan, and Italian seasoning in a large saucepan over medium heat and whisk until smooth.  Continue to cook, whisking occasionally, until the sauce is smooth and heated through.

primavera sauce

5) Pour the sauce over the pasta in the serving bowl and toss to coat.  Add half the veggie mixture and toss again.  Season to taste with salt and pepper, if desired, and top with the remaining veggies.  Serve warm.

pasta primavera bowl


About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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  1. veggal  September 1, 2010

    Something interesting for me to try! Haven’t had faux cream or vegan parmesan.

    Here’s a vegetable pasta dish I made that was really good.

    • Sam  September 2, 2010

      Mmm, that recipe sounds awesome! I love pasta/veggie dishes, and I especially love anything with garam masala, lol.

  2. JL Goes Vegan  September 2, 2010

    This looks mouth-watering!

  3. Beth  September 4, 2010

    This looks amazing. I am such a sucker for creamy (albeit faux creamy) pastas. Yum!

    • Sam  September 4, 2010

      Me too! I missed cream sauce like crazy when I first became lactose intolerant.