Vegan Spaghetti Primavera

Vegan Spaghetti Primavera

On a lovely Saturday evening I decided to have some friends over for dinner. I thought since it was such a beautiful day that I would make a nice light pasta full of vibrant colors and distinguished flavors. Being the experimental cook that I am, I therefore tried my hand in making a vegan dish; which I nailed by the way ;) and I gotta say it was absolutely delicious! I recommend this dish to anyone who loves pasta but doesn't want the heaviness of your traditional pasta. If you're like me and love trying new things then I suggest you try out this recipes I created with a few friends. Trust me, you're gonna love it! I guarantee it.



  • 500g whole grain spaghetti (uncooked)
  • 1 lb. of sliced white mushrooms
  • 4 cloves garlic (minced)
  • 1 shallot (minced)
  • 1 cup julienne green peppers
  • 5 oz spinach
  • 1 ½ cups halved grape tomatoes
  • 100g daiya smoked gouda cheese (fine Grated)
  • 50g cashew based parmesan
  • 50g organic micro greens (alfalfa sprouts)
  • 1 cup extra virgin olive oil
  • 1 fl oz OIL JEFE habanero chili oil
  • 12 Organic Green beans (cut into 1/3’s )


  1. Sautee minced garlic and shallots in 2 tablespoons of olive oil.
  2. Add mushrooms and cook down till halve the original size.
  3. Boil pasta to al dente texture approx. 1-2minutes less then suggested cook time.
  4. Add olive oil, spinach, green peppers, green beans and tomatoes to the mushroom mixture and cook down till the spinach is wilted.
  5. Add in 2 tablespoons of habanero OIL JEFE the vegetables and half of the parmesan.
  6. Add cooked pasta and toss well until pasta is coated in the sauce.
  7. Plate the pasta in a pasta bowl and top with smoked Gouda, Parmesan and micro greens. Salt and pepper to taste. Add OIL JEFE on top if preferred.
  8. That’s it. Ready to eat. You’ll thank me later!!