Gluten Dairy Free Primavera Bake
Packed with vibrant vegetables and a creamy, dairy-free sauce, this Gluten Dairy Free Primavera Bake is a wholesome, family-friendly meal perfect for busy weeknights or special occasions. Made with gluten-free penne pasta, fresh veggies like zucchini, broccoli, and bell peppers, and a luscious almond milk-based sauce enhanced with nutritional yeast and zesty lemon, this dish is as nutritious as it is comforting. A crunchy layer of gluten-free breadcrumbs adds the perfect finishing touch, creating a golden-baked masterpiece that's entirely gluten-free and vegan. With a prep time of just 20 minutes and a short bake time, this primavera bake delivers both convenience and irresistible flavor. Serve it alongside a crisp side salad for a complete, satisfying dinner.
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Recipe Information
Ingredients
- 300 grams Gluten-free penne pasta
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 400 grams Cherry tomatoes, halved
- 1 large Zucchini, diced
- 1 large Red bell pepper, diced
- 200 grams Broccoli florets
- 2 tablespoons Fresh basil, chopped
- 250 milliliters Unsweetened almond milk
- 2 tablespoons Cornstarch
- 3 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 50 grams Gluten-free breadcrumbs
Instructions
Preheat your oven to 200°C (390°F). Grease a medium-sized baking dish with olive oil and set aside.
Cook the gluten-free penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the cherry tomatoes, zucchini, red bell pepper, and broccoli florets. Cook for 5-7 minutes until the vegetables are tender but still slightly crisp. Remove from heat and stir in the chopped fresh basil.
In a small saucepan, combine the almond milk and cornstarch. Whisk over low heat until the mixture thickens, about 3-4 minutes.
Once thickened, remove from heat and stir in the nutritional yeast, salt, black pepper, and lemon zest to create a creamy dairy-free sauce.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and the creamy sauce. Mix well to coat everything evenly.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the gluten-free breadcrumbs over the top for a crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 29.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 743 mg | 57% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2615 mg | 56% | |
*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.
