Pasta Primavera Gluten Free Dairy Free
  • 16 ounces gluten free pasta
  • 1 zucchini, chopped
  • 1 squash, chopped
  • 1 bell pepper, cut into strips
  • 2 carrots, chopped
  • Sauce Ingredients
  • 2 Tablespoons butter (use vegan butter to make this non-dairy)
  • 2 cups almond milk minus 2 Tablespoons
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • ½ cup cornstarch dissolved in 1 cup water (add more water gradually if cornstarch is not completely dissolved)*
  1. Cook pasta according to package directions.
  2. Saute vegetables.
  3. Mix vegetables with pasta.
  4. Sauce directions
  5. Melt butter in a medium sauce pan.
  6. Add milk and stir.
  7. Add mince garlic, salt and pepper.
  8. Taste to see if you like it if not then add more salt or pepper.
  9. Heat until just before coming to a boil.
  10. Add cornstarch slowly while whisking until you can tell sauce has thickened.
  11. Pour sauce over pasta and vegetables. Stir until combined.
Can top with cheese or add hot sauce like I prefer to do.
*Dissolving the cornstarch in the water keeps it from being lumpy; the cornstarch is used as a thickening agent in this recipe, so the measurements are at your discretion
Recipe by Let's Be Yummy at