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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (390°F). Grease a medium-sized baking dish with olive oil and set aside.

Step 2

Cook the gluten-free penne pasta according to the package instructions. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

In a small saucepan, combine the almond milk and cornstarch. Whisk over low heat until the mixture thickens, about 3-4 minutes.

Step 6

Once thickened, remove from heat and stir in the nutritional yeast, salt, black pepper, and lemon zest to create a creamy dairy-free sauce.

Step 7

In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and the creamy sauce. Mix well to coat everything evenly.

Step 8

Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the gluten-free breadcrumbs over the top for a crunchy topping.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Step 10

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	1718 grams (1718.0g)

Amount per serving	% Daily Value*
Calories	1435

Total Fat 40.50g	52%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 3017mg	131%
Total Carbohydrate 238.90g	87%
Dietary Fiber 27.90g	100%
Total Sugars 29.80g
Protein 42.30g	85%

Vitamin D 93IU	464%
Calcium 743mg	57%
Iron 11mg	62%
Potassium 2615mg	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.

Source of Calories

Fat: 24.5%

Protein: 11.4%

Carbs: 64.2%