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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 perfect for those avoiding gluten and dairy, packed with fresh vegetables and zesty lemon flavor.

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
  • 1 juice and zest of 1 lemon
  • 1 tbsp nutritional yeast (optional, for cheesy flavour)
  • 2 tbsp toasted pine nuts
  • to taste Salt and black pepper

Instructions 

  • Cook pasta in salted boiling water until al dente; drain, reserving 120ml of cooking water.
  • Heat olive oil in a pan; sauté garlic 30 seconds. Add vegetables; cook 5–6 minutes until tender.
  • Add pasta, lemon juice, zest, and nutritional yeast; toss with reserved water to make a light sauce.
  • Season with salt and pepper; divide among bowls and top with toasted pine nuts.

Notes

Use fresh vegetables for best flavor and texture.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: pasta, Vegan, Vegetables