grain-free pasta primavera with eggplant noodles and vegan alfredo on a white plate

VEGAN PRIMAVERA WITH EGGPLANT 'NOODLES'

Course: Entree, Side Dish
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan, whole30
Keyword: vegan pasta primavera
This Vegan Pasta Primavera is just the thing for pasta lovers on a special diet--It's Grain free, Paleo, & Vegan, and the eggplant noodles give it a nutritious and fun twist!
Print Recipe

Ingredients

NOODLES

  • 2 eggplants (medium sized - see alternatives for AIP)
  • 1 tsp salt

PRIMAVERA SAUCE

  • 2 Tbsp coconut oil (or grass-fed butter)
  • 1 Tbsp garlic (minced)
  • 1/2 cup red onion (chopped)
  • 1/2 red pepper (or yellow; medium sized) (omit for AIP)
  • 1 1/2 cups crimini mushrooms (sliced)
  • 2 carrots (medium; ribboned with a vegetable peeler)
  • 1 large tomato (chopped)
  • 1/2 cup frozen green peas (rinsed and drained)
  • 1/2 cup kale (chopped, loosely packed)
  • 1/2-3/4 cup water (more water if you like a thinner sauce)
  • 1 bay leaf
  • 1/2 cup almond milk
  • 1 Tbsp arrowroot 
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes (omit for AIP)
  • 1 tsp Herbes de Provence (or italian seasoning blend)
  • fresh parsley (to taste; or fresh basil; optional)
  • parmesan (or vegan cheese blend - see Recipe Notes; omit for AIP)

Instructions

NOODLES

  • Julienne the eggplant creating the spaghetti noodles.  (Process the eggplant until you start to see seeds.)
  • Toss the vegetable noodles with the salt (use your hands), place them in a sieve, and place the sieve in an empty bowl.
  • Allow the vegetable noodles to sit and 'sweat' for at least 20 minutes.
  • Place the noodles into a cotton dishtowel and squeeze the excess moisture from them.  They will look something like second photo of eggplant noodles above.
  • Saute noodles in a bowl of coconut oil for about 5 minutes to eliminate the raw taste.  Set aside until the sauce is complete.

PRIMAVERA SAUCE

  • Heat the oil or butter in a deep skillet.
  • Add in the onion and bell pepper.  Saute for a few minutes, and add the garlic and mushrooms.
  • Cook until most of the water from the mushrooms evaporates--about 5 minutes.
  • Add the tomato, red pepper flakes, salt, and herb blend, and let it cook for a minute or two.
  • Add the water and bay leaf and bring the pan to a simmer for another 1-2 minutes.  Meanwhile, whisk the milk and the arrowroot in a separate cup.
  • Add the milk mixture, peas, and kale into the hot skillet and combine.
  • Once the sauce has thickened, remove from the heat and stir in the optional parsley and/or basil.
  • Pour over your eggplant, zucchini, or whole grain noodles.
  • Top with parmesan or vegan cheese blend and enjoy!