Gluten-Free Dairy-Free Pasta Primavera
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
- 1 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 seasoning to taste.