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.