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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 

  • Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving 120ml of cooking water.
  • Heat olive oil in a large pan over medium heat. Add garlic and cook 30 seconds. Add vegetables and sauté 5-6 minutes until tender and bright.
  • Add cooked pasta to the pan with vegetables. Pour in lemon juice and zest, add nutritional yeast if using, and toss to coat, adding reserved pasta water to create a light sauce.
  • Season generously with salt and black pepper. Divide among bowls and top with toasted pine nuts.

Notes

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