Pasta Primavera (Vegan, Gluten-Free)

Name: Pasta Primavera (Vegan, Gluten-Free)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6 Servings
Ingredients: 12 ounces gluten-free pasta noodles*; 2 Tbsp avocado oil or olive oil; 1 red bell pepper; 8 ounces asparagus; 1 medium-sized zucchini; ½ cup yellow onion; 5 cloves garlic; 1 cup cherry tomatoes; 1 cup green peas; 1 15-oz can full-fat coconut milk; 2 lemons; 3 Tbsp fresh lemon juice; ¾ tsp sea salt; ¼ tsp crushed red pepper flakes; 1 Tbsp gluten-free all-purpose flour

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 to 6 Servings
Calories
653 kcal
Course
Main Course
Cuisine
American

Pasta Primavera (Vegan, Gluten-Free)

Tyler Espinosa

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Light and refreshing Pasta Primavera with all the colorful vegetables and a dairy-free creamy lemon sauce leaves you feeling amazing!

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Ingredients

Servings

12 ounces gluten-free pasta noodles*
2 Tbsp avocado oil or olive oil
1 red bell pepper
8 ounces asparagus trimmed and cut into 1 ½-inch pieces
1 medium-sized zucchini
½ cup yellow onion chopped
5 cloves garlic minced
1 cup cherry tomatoes halved
1 cup green peas
1 15-oz can full-fat coconut milk
2 lemons zested
3 Tbsp fresh lemon juice
¾ tsp sea salt to taste
¼ tsp crushed red pepper flakes optional
1 Tbsp gluten-free all-purpose flour optional**

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Instructions

Prepare the pasta noodles according to the package instructions (I always cook mine 1 or 2 minutes less than directed for al dente noodles) in a large pot of water. Once cooked, drain pasta and set it aside until ready to use.
While the noodles are cooking, sauté the vegetables. To do so, add some cooking oil (I use avocado oil but olive oil works too) to a large 12-inch skillet and heat over medium-high. Add all of the vegetables and cook, stirring occasionally for a couple of minutes, or until they have softened slightly.
Pour in the coconut milk, lemon juice, lemon zest and sea salt and bring everything to a full boil. Continue cooking, stirring occasionally, until the sauce thickens slightly.
You can add 1 to 2 tablespoons of gluten-free all-purpose flour or tapioca flour to help thicken the sauce.
Once the pasta is cooked and drained, add everything back to the pot you used for cooking the pasta and stir well until combined.
Note that the sauce will thicken further as the pasta sits, so don’t worry if it appears too thin. Taste the pasta for flavor and add more sea salt, lemon juice, or black pepper to taste. Serve this vegan gluten-free pasta primavera with any choice of side dishes or as is.

Notes

*Use any type of pasta noodles you like!
**You can also use tapioca flour, arrowroot flour, or regular all-purpose flour.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.