Paleo AIP PASTA! Linguine, pappardelle, tagliatelle & gnocchi
How to make healthy AIP compliant PASTA that has the actual carbs and mouthfeel of real pasta!!!
This recipe uses whole food ingredients that are SUPER ECONOMICAL and EASY to find!!
You might want to double or triple this recipe! This will make about 2 servings.
12 oz of peeled, raw, very green, unripe regular ol' bananas. (Learn more about the culinary wonders of green bananas HERE!) They should be weighed after peeling.
1 T avocado or olive oil
3/4 tsp salt
1 tsp dried herbs of your choice. I usually use 1/2 tsp each rosemary and thyme.
1) Blend all ingredients together well in a high speed blender or food processor until you have a smooth spreadable dough.
2) Get it ready to cook:
For linguine, tagliatelle, lasagna, or pappardelle:
Using a silicone spatula, spread the dough thin over a piece of parchment paper and fold parchment in half to cover, then in half again to a size that will fit into the Instant Pot.
It might be helpful to watch the video to see this demonstrated!
In the video I'll also show you an alternate way to make pappardelle by making lines on the parchment with a homemade pastry bag and folding over to flatten.
For gnocchi or any other shape:
Pour the dough into a heat-safe food-grade silicone mold and slide a spatula across the top to remove excess dough.
If you want a more traditional gnocchi you could spread the dough about 1/2" thick on the parchment and cut into gnocchi shapes after cooking...
3) Now take your dough-filled folded pieces of parchment paper or your silicone molds and place them on a rack in your Instant Pot. Add 1 1/2 c water to the bottom of the pot.
Cook on Manual High Pressure for 35 minutes.
If you don't have an Instant Pot these parchment wraps and silicone molds could also be steamed for about 20-25 min in a steamer basket.
4) Cool overnight in the fridge. You might have luck after just 4-6 hours, but if they are sticking you haven't refrigerated long enough. After 8-10 hours this peels right off of the parchment easy as can be, and pops right out of the molds- no sticky pieces left behind! No greasing required!
5) Remove shapes out of molds, or open the parchment and cut your pasta into super thin strips for linguine, medium strips for pappardelle, wide for tagliatelle, or extra wide for lasagna! A pizza cutter is handy for this, but you can use a knife too.
Make mac and cheese with my Queso Cheese Sauce!!!
Toss with my garlic turmeric "Butter" Pats!
Toss with my Bolognaise sauce!
Or my pumpkin alfredo sauce!
Make pasta salad with my Sweet Onion Mayo!
Make alphabet shapes and float in a soup!
Pour some shrimp scampi over linguine!
Make lo mein noodles with coconut aminos!
Etc. etc. etc. the possibilities are endless!
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As seen on Phoenix Helix's Recipe Roundtable #262