Looking for a refreshing dish while keeping it healthy? This Summer Pasta Creamy – Quick and Dairy-Free recipe is your go-to solution for a delicious weeknight meal. With vibrant seasonal vegetables and a luscious creamy sauce that’s completely dairy-free, it’s a crowd-pleaser for everyone at the table!
Table of Contents
- Summer Pasta Creamy – Quick and Dairy-Free
- Ingredients
- How to Make
- Tips
- Make-Ahead
- Storing
- Freezing
- Reheating
- Serving Suggestions
Summer Pasta Creamy – Quick and Dairy-Free
- Perfect for busy weeknights!
- Completely dairy-free yet creamy.
- Loaded with vibrant summer vegetables.
Ingredients
- 8 oz. pasta (gluten-free if needed)
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup spinach, roughly chopped
- 1 can coconut milk (full-fat for creaminess)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
How to Make
Start by cooking the pasta in a large pot of boiling salted water until al dente. Meanwhile, in a large skillet, heat olive oil over medium heat. Add in the minced garlic followed by the zucchini, bell pepper, and cherry tomatoes. Sauté for about 5 minutes, until the vegetables are tender and fragrant. Pour in the coconut milk, stirring to combine, then add the spinach, allowing it to wilt. Once the pasta is cooked, drain it and add it to the skillet, tossing everything well to coat. Season with salt and pepper to taste and garnish with fresh basil before serving.
Tips
- For a spicier kick, add red pepper flakes while sautéing the vegetables.
- Feel free to swap in your favorite summer veggies based on what you have!
Make-Ahead
This pasta can be made ahead of time and stored in the refrigerator for up to 3 days without compromising its flavor!
Storing
Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze this dish for up to 1 month. Just ensure it’s in a freezer-safe container.
Reheating
When ready to enjoy, reheat on the stovetop over low heat, adding a splash of water or more coconut milk to help rehydrate it.
Serving Suggestions
This delicious pasta pairs well with a side of garlic bread or a fresh green salad for a complete meal! You can also sprinkle some nutritional yeast on top for a cheesy flavor without dairy.
For a funky twist, check out this high-quality non-stick skillet to make cooking even easier!
Related Recipes
- Zucchini Noodles with Avocado Pesto
- Quinoa Salad with Roasted Vegetables
- Chickpea Curry with Coconut Milk
- Grilled Vegetable Tacos
Summer Pasta Creamy – Quick and Dairy-Free
Perfect for busy weeknights, completely dairy-free, loaded with vibrant summer vegetables.
Ingredients
| 8 oz. pasta (gluten-free if needed) | |
| 1 cup cherry tomatoes, halved | |
| 1 zucchini, diced | |
| 1 red bell pepper, diced | |
| 1 cup spinach, roughly chopped | |
| 1 can coconut milk (full-fat for creaminess) | |
| 2 cloves garlic, minced | |
| 1 tbsp olive oil | |
| Salt and pepper to taste | |
| Fresh basil for garnish |
Preparation
Notes
- For a spicier kick, add red pepper flakes while sautéing the vegetables.
- Feel free to swap in your favorite summer veggies based on what you have!
