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Gluten-Free Dairy-Free Pasta Primavera

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A vibrant and healthy pasta dish packed with fresh vegetables, perfect for a gluten-free and dairy-free diet.

Ingredients

Pasta

  • 300 g gluten-free pasta (penne or fusilli)
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 courgette (zucchini), sliced
  • 1 red pepper, sliced
  • 100 g asparagus tips or green beans
  • Juice and zest of 1 lemon lemon juice and zest
  • 1 tbsp nutritional yeast (optional) (for cheesy flavor)
  • 2 tbsp toasted pine nuts
  • to taste salt and black pepper

Instructions 

  • Cook pasta in salted boiling water until al dente, then drain, reserving 120ml of cooking water.
  • Heat olive oil in a pan, sauté garlic 30 seconds, then add zucchini, red pepper, and asparagus; cook 5-6 minutes until tender and bright.
  • Add cooked pasta, lemon juice and zest, and nutritional yeast; toss to coat, adding reserved water to create a light sauce.
  • Season with salt and black pepper, then divide among bowls and top with toasted pine nuts.

Notes

Feel free to add more vegetables or adjust seasoning to taste.
Calories: 450kcal
Cost: $12
Course: Main Course
Cuisine: International
Keyword: Pasta, Vegan, Vegetables