Vegan Pasta Primavera (Gluten-Free)

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Vegan Pasta Primavera with fresh spring vegetables and a creamy dairy-free sauce tastes fresh and light, yet is so comforting.

what our readers think

"Oooo I think this will be a dinner this week!!! Yum! We love making cream based sauces with coconut milk. So velvety!!"

INGREDIENTS

– pasta noodles – avocado oil – bell pepper – asparagus

Step-by-step instructions!

Follow our easy instructions for success!

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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 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.

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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.

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You can add 1 to 2 tablespoons of gluten-free all-purpose flour or tapioca flour to help thicken the sauce.

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Once the pasta is cooked and drained, add everything back to the pot you used for cooking the pasta and stir well until combined.

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