Vegan Veggie and Cheese Pasta Gluten Free
Indulge in the comfort of this wholesome Vegan Veggie and Cheese Pasta, a creamy, gluten-free dish packed with vibrant vegetables and dairy-free cheese. This 40-minute recipe combines tender gluten-free pasta with a medley of sautéed veggies like zucchini, red bell peppers, cherry tomatoes, and spinach, simmered in a luscious coconut milk sauce enriched with nutritional yeast for a cheesy, plant-based twist. Topped with melted dairy-free mozzarella and a sprinkle of fresh basil, this pasta is bursting with flavor and perfect for weeknight dinners or as an elevated meal prep option. Both vegan and gluten-free, it's a satisfying dish designed to please everyone at the table.
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Recipe Information
Ingredients
- 12 ounces Gluten-free pasta
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1.5 cups Cherry tomatoes, halved
- 2 cups Baby spinach, fresh
- 1 cup Coconut milk (unsweetened, canned)
- 0.25 cup Nutritional yeast
- 0.5 cup Dairy-free mozzarella cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 0.25 cup Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the halved cherry tomatoes and cook for 2-3 minutes until they begin to break down slightly.
Lower the heat to medium-low and add the baby spinach to the skillet. Cook for 1-2 minutes until wilted.
Pour in the coconut milk and stir well to combine. Simmer for 3-4 minutes until the sauce starts to thicken.
Stir in the nutritional yeast, dairy-free mozzarella cheese, salt, black pepper, and Italian seasoning. Cook for 2-3 minutes until the cheese melts and the sauce becomes creamy.
Add the cooked pasta to the skillet and toss well to coat with the sauce and veggies.
Garnish with chopped fresh basil leaves before serving. Enjoy your vegan veggie and cheese pasta while hot!
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 26.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2773 mg | 59% | |
*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.
