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

Whole New Mom - https://wholenewmom.com


Course: Entree, Side Dish
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan, whole30
Keyword: vegan pasta primavera
Servings: 4
Calories: 189kcal
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



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


  • 2 tablespoons coconut oil (or grass-fed butter)
  • 1 tablespoon 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 tablespoon arrowroot 
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (omit for AIP)
  • 1 teaspoon 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)



  • 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.


  • 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!


Calories: 189kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Sodium: 951mg | Potassium: 975mg | Fiber: 10g | Sugar: 13g | Vitamin A: 6894IU | Vitamin C: 50mg | Calcium: 110mg | Iron: 2mg | Net Carbs: 18g