Pasta Primavera with Eggplant Noodles and Vegan Alfredo Sauce (grain free, paleo, vegan)

Today, Lauren from Oatmeal With a Fork brings you a wonderful eggplant pasta made with vegetable noodles.  

Lauren has a great collection of recipes that I know you will all love.  I’ve shared a number of them on my Facebook page so some of you know her work.  Here is her story followed by a fabulous recipe. 

I began creating healthy recipes based on my own tolerances to food.  In 2004, my health began going downhill.  I began experiencing depression, acne, menstruation difficulties, and severe food allergies.  At my lowest point, I was house-bound, eating a NO fat diet of oats, beans, rice, white chicken meat, apples, and cucumbers.  If I deviated from this, I was plagued by debilitating eczema, as well as the above issues.  After being diagnosed with extremely high mercury levels and Lyme disease, I began chelation, IVs, and diet changes.  It took years, but I’ve finally regained some control over my health.  I have to maintain a very healthy diet in order to live, but what encourages me to adhere to it is how much better I feel in doing so!

I write this in hopes that those who read it will better understand where I’m coming from, and why I eat, cook, and bake the way I do!  Now, on to the recipe!

Oh, how I love pasta!  The tender flour-filled, carb-loaded strings and tubes and curly-cues of joy…

I don’t know about you, but I’m quite psychologically influenced when it comes to food.  I crave things like cookie dough, cake batter, and pizza, and I get super motivated to make “healthified” versions of such things.  This is why I created recipes like Zucchini Pizza and Oatmeal Cookie Waffles.

Pasta is no different…

… spaghetti squash, zucchini, carrots….I’ve used all these in an attempt to have grain-free noodles. And now eggplant….

 

Freshly julienned eggplant noodles

Eggplant noodles after “sweating”

I’ve sliced wide eggplant ‘noodles’ for lasagna, but this was my first attempt at making them spaghetti-like.  The tool you see in the photo above is called a julienne peeler, and it is awesome for creating noodles from vegetables….(and it’s a lot cheaper than a spiralizer ).

NOTE FROM ADRIENNE:  This is the spiralizer that I have.  It is surprisingly sturdy and very affordable.  (It would make a great Christmas gift for the whole foodie with everything .)

While most pasta primavera dishes are typically paired with an oil and vinegar dressing, I thought this would be nice with a ‘cream’ type sauce, such as the one I used in my Creamy Cauliflower Alfredo.

I paired the eggplant noodles with whole grain pasta in order to entice my little girl (she loves pasta), but I ate the eggplant noodles plain, and it was scrumptious!  The sauce really makes it, and all of the vegetables taste delicious together!

Nutrition Facts for this Recipe

 

This is a tasty way to get more vegetables into your day, which I know helps me since I tend to leave all my vegetable-eating until dinner time.

I hope you all enjoyed this post!  If you’d like to see more of my recipes, stop by and visit Oatmeal With A Fork.  Thank you for reading, and thank you, Adrienne for having me!

From Adrienne…for other great dinner ideas, check out
- My Most Requested Recipe (Pakistani Curry)
- Gluten-Free Chili Mac (and other fast recipes)
- Super Fast Pasta Dinner 

 

Have you tried vegetable pasta before?

Shared at Beauty and Bedlam, Day 2 Day Joys, Deep Roots at Home, Ginger Snap Crafts, Frugally Sustainable, We Are that Family, Gluten-Free Homemaker, This Chick Cooks, Raising Homemakers, Diet, Dessert, and Dogs, The Shabby Nest, The Finer Things in Life, Food Renegade, Your Thriving Family, 504 Main, Craftionary, Real Food Whole Health, Rattlebridge Farm, and The Trendy Treehouse.