Here’s a quick and easy pasta primavera using roasted veggies and a simple dairy-free pesto made with walnuts, lemon, kale, and basil. It hits so many nutritional notes, and is packed with flavor.

If you love (or even like) pasta and are eating grain free, you’ve got choices. There are a variety of grain-free pastas you can buy, and if you’re feeling it, you can make your own grain-free pasta. My current go-to is this lentil pasta. If you’re following SCD, lentils traditionally require soaking overnight, so you can use this pasta. And if you’re not ready for beans or other grain-free pasta options, use spaghetti squash or riced cauliflower in place of the pasta.

This is also a great make-ahead recipe. Roast the veggies in batches and store them in the refrigerator for a few days. Prepare the pasta ahead and store in the refrigerator, or make it in 10 minutes. Make the pesto ahead or at a moment’s notice—just pulse all the ingredients in a food processor and it’s ready. It also reheats well and is great as a snack or lunch the next day.

See the recipe notes for all the suggestions and substitutions. Enjoy!