Dairy-Free Garden Fresh Veggie Pasta

Brighten up your dinner table with this vibrant Dairy-Free Garden Fresh Veggie Pasta, a gluten-free and plant-based delight that's as healthy as it is satisfying. Bursting with fresh seasonal vegetables—like zucchini, cherry tomatoes, and bell peppers—this recipe is elevated with the zesty kick of lemon juice and the cheesy, nutty depth of nutritional yeast, making it completely dairy-free yet irresistibly creamy in flavor. Quick and easy to prepare in just under 35 minutes, this nutrient-packed pasta dish is tossed with fragrant basil and tender baby spinach for a meal that's both wholesome and delicious. Perfect as a light family dinner or a crowd-pleasing vegan option for gatherings, this recipe strikes the perfect balance between taste and nourishment.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Gluten-free pasta (e.g., penne or spaghetti)
• 2 tbsp Olive oil
• 3 large Garlic cloves, minced
• 2 cups Cherry tomatoes, halved
• 1 medium Zucchini, sliced into half moons
• 1 medium Red bell pepper, thinly sliced
• 1 medium Yellow squash, sliced into half moons
• 2 cups Baby spinach
• 1 cup Fresh basil leaves, torn
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Lemon juice
• 0.25 cup Nutritional yeast

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 3

Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 4

Stir in the yellow squash and continue to cook for another 4 minutes. The key is to have all the veggies tender but still crisp.

Step 5

Add the baby spinach to the skillet, stirring until wilted, about 2 minutes.

Step 6

Season the vegetables with salt and black pepper. Add the cooked pasta to the skillet and toss everything together to combine.

Step 7

Remove from heat and drizzle with lemon juice. Sprinkle nutritional yeast and torn basil leaves over the pasta and toss gently to coat.

Step 8

Serve warm and enjoy your Dairy-Free Garden Fresh Veggie Pasta!

Nutrition Facts

Serving size	(1564.8g)

Amount per serving	% Daily Value*
Calories	1012.9

Total Fat 33.8g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2484.8mg	0%
Total Carbohydrate 156.7g	0%
Dietary Fiber 23.5g	0%
Total Sugars 26.2g
Protein 30.9g	0%

Vitamin D 0IU	0%
Calcium 593.8mg	0%
Iron 19.1mg	0%
Potassium 2840.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 11.7%

Carbs: 59.4%