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5.0 from 3 votes

Pasta Primavera (Vegan, Gluten-Free)

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

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

Ingredients

  • 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**

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. You can add 1 to 2 tablespoons of gluten-free all-purpose flour or tapioca flour to help thicken the sauce.
  5. Once the pasta is cooked and drained, add everything back to the pot you used for cooking the pasta and stir well until combined.
  6. 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.

Nutrition Information

Serving 1Serving (of 4) Calories 653kcal (33%) Carbohydrates 77g (26%) Protein 14g (28%) Fat 31g (48%) Fiber 7g (28%) Sugar 9g (18%)

Nutrition Facts

Serving: 4to 6 Servings

Amount Per Serving

Calories 653

% Daily Value*

Serving 1Serving (of 4)
Calories 653kcal 33%
Carbohydrates 77g 26%
Protein 14g 28%
Fat 31g 48%
Fiber 7g 28%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.