Eggplant Noodle Paleo Primavera

Name: Eggplant Noodle Paleo Primavera
Yield: 4 serving
Ingredients: 2 eggplants; 1 teaspoon salt; 2 tablespoons coconut oil; 1 tablespoon garlic; 1/2 cup red onion; 1/2 red pepper; 1 1/2 cups crimini mushrooms; 2 carrots; 1 large tomato; 1/2 cup frozen green peas; 1/2 cup kale; 1/2-3/4 cup water; 1 bay leaf; 1/2 cup almond milk; 1 tablespoon arrowroot; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes; 1 teaspoon herbes de provence; fresh parsley; parmesan

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Servings
4
Calories
189 kcal
Course
Side Dish, Main Course
Cuisine
Vegan, Keto, AIP

Eggplant Noodle Paleo Primavera

Iris Warren

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This Eggplant Noodle Paleo 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!

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Ingredients

Servings

NOODLES

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

PRIMAVERA SAUCE

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)

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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!

Notes

For a vegan parmesan, I like to process 1/4 cup of brazil nuts, 1/4 cup of nutritional yeast, and 1/4 teaspoon salt until it resembles parmesan in appearance.
For THM, omit the arrowroot and you can use more of the low-carb veggies instead of the peas and carrots to keep it completely S.
For low carb, substitute green beans or snow peas (or some other veggie) for the peas
For AIP- Use Zoodles and green beans or snow peas instead of the green peas (green beans are reintro AIP). Add more carrot instead of tomato and use coconut milk instead of almond milk.
Here is a great homemade version of almond milk.
See this recipe for homemade herbes de provence and find another surprising use for it.
For a vegan parmesan, I like to process 1/4 cup of brazil nuts, 1/4 cup of nutritional yeast, and 1/4 teaspoon salt until it resembles parmesan in appearance.
For THM, omit the arrowroot and you can use more of the low-carb veggies instead of the peas and carrots to keep it completely S.
For low carb, substitute green beans or snow peas (or some other veggie) for the peas
For AIP- Use Zoodles and green beans or snow peas instead of the green peas (green beans are reintro AIP). Add more carrot instead of tomato and use coconut milk instead of almond milk.
Here is a great homemade version of almond milk.
See this recipe for homemade herbes de provence and find another surprising use for it.

Nutrition Information

Show Details

Calories 189kcal (9%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 6g (30%) Sodium 951mg (40%) Potassium 975mg (28%) Fiber 10g (40%) Sugar 13g (26%) Vitamin A 6894IU (138%) Vitamin C 50mg (56%) Calcium 110mg (11%) Iron 2mg (11%) Net Carbohydrates 18g

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 189 kcal

% Daily Value*

Calories	189kcal	9%
Carbohydrates	28g	9%
Protein	6g	12%
Fat	8g	12%
Saturated Fat	6g	30%
Sodium	951mg	40%
Potassium	975mg	21%
Fiber	10g	40%
Sugar	13g	26%
Vitamin A	6894IU	138%
Vitamin C	50mg	56%
Calcium	110mg	11%
Iron	2mg	11%
Net Carbohydrates	18g