International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Spaghetti Tempezzini

This is for those evenings after a long day when you want a fresh, tasty meal fast.

Serves: 3-4; Time: 20 minutes

  • 1 pound spaghetti
  • 4 tablespoons (1/2 stick) soy margarine
  • 1 small yellow onion, peeled and chopped
  • 1 small sweet green pepper, cored, seeded, and chopped
  • 2 stalks celery, chopped
  • 1/2 pound mushrooms, chopped
  • 1 cup soy milk
  • 1 cup cubed tempeh, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
If using tempeh, saute lightly in skillet with your favorite oil, then remove to plate and set aside.

Cook the spaghetti according to package directions.

Meanwhile, melt the margarine in a heavy 12-inch skillet over moderate heat.
Add the onion, green pepper, and celery, and cook, uncovered, for 3 minutes.
Add the mushrooms, and cook 2 or 3 minutes longer, or until they are just tender.

Add the soy milk to the skillet, raise the heat to high, and boil for 6-8 minutes, or until the sauce thickens.
Stir in the salt and pepper and, if using, the tempeh.
Cook for another minute, until the tempeh is heated through.

Drain spaghetti thoroughly in a colander, and toss with the sauce in the skillet.