Gluten-Free Dairy-Free Pasta Primavera

A bright and fresh gluten-free pasta dish tossed with lightly sautéed seasonal vegetables and a lemon-garlic sauce — simple, elegant, and full of flavour.

This pasta primavera is perfect for busy weeknights or weekend meals when you want something light, wholesome, and full of colour. It’s naturally gluten-free, dairy-free, and completely satisfying.

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

Ingredients

• 300g gluten-free pasta (penne or fusilli work best)

• 1 tbsp olive oil

• 1 garlic clove, minced

• 1 courgette (zucchini), sliced

• 1 red pepper, sliced

• 100g asparagus tips or green beans

• Juice and zest of 1 lemon

• 1 tbsp nutritional yeast (optional, for cheesy flavour)

• 2 tbsp toasted pine nuts

• Salt and black pepper, to taste

Directions

Cook the pasta:

1. Bring a large pot of salted water to a boil. Add your gluten-free pasta and cook according to packet instructions until al dente. Drain, reserving about ½ cup of the cooking water, and set aside.

   Sauté the vegetables:

2. In a large frying pan, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Then toss in the courgette, red pepper, and asparagus. Sauté for 5–6 minutes until just tender but still bright and crisp.

   Combine pasta and sauce:

3. Add the cooked pasta to the pan with the vegetables. Pour in lemon juice, zest, and nutritional yeast (if using). Toss everything together, adding a splash of reserved pasta water if needed to help coat the pasta evenly.

   Season and serve:

4. Season generously with salt and black pepper. Divide among bowls and top with toasted pine nuts for crunch.

Serve warm with a sprinkle of toasted pine nuts or fresh herbs for extra flavour. Leftovers keep well in the fridge for up to two days and make a lovely light lunch the next day.

If you loved this, try my Lasagna or for a quick and easy tasty dinner Mac and Cheese

See all Salads & Sides

Optional Tips & Variations For Pasta Primavera

• Add a handful of baby spinach or cherry tomatoes for extra colour and nutrients.

• Sprinkle with dairy-free parmesan or crushed almonds for a cheesy finish.

• Drizzle a touch of olive oil and lemon before serving for extra freshness.

• Turn it into a cold pasta salad by chilling it and adding extra lemon juice before serving.

Serving Suggestions

Serve this pasta primavera warm for a comforting main dish or enjoy it chilled as a vibrant lunch. It pairs beautifully with a side salad, grilled tofu, or crusty gluten-free bread. You can also top it with a spoonful of vegan pesto for an even bolder flavour.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil and warm gently in a pan. It’s just as delicious cold, making it perfect for meal prep or lunchboxes.

What's our story? Find out who is Bee and how did Bee Busy With Bee come about!