Recommendations? There are so many now. |
What do you mean by healthy pasta? |
The chickpea ones, lentil ones etc. Looking for a brand/type that best approximates regular pasta. |
These are a gimmick, just eat a smaller portion of pasta and more veggies/protein |
None |
My dd likes the Barilla chick pea pasta. The kind that is only made of chick peas. She is a carb addict and needs to reduce carbs for health reasons. Her doctor recommended this type. |
The Barilla and Banza chickpea are okay--I know I like them, but I'm a weirdo and the texture may throw you off.
Most thin spaghetti whole wheats taste okay...not as chewy as the tube versions. My 16 year old and I both love any red lentil pasta. The trick is cooking with oil, lots of water, and not overcooking. For a real intermediary with hardly any taste difference, you could try Barilla Plus--it is very much wheat based, but extra protein and fiber. |
I like red lentil the best |
Trader Joe’s hearts of palm pasta is good. Just make sure you really rinse it off first. |
Just eat the real thing OP, there is no substitute. And buy good quality pasta that comes from Italy. De Cecco is all my mom has ever used, she emigrated to the US from Italy in the 70's. |
Why are they a gimmick? Some people don't do well with wheat. Chickpea or lentil pasta is high in protein and fiber and tastes great. |
Banzai is good. |
I like Banza in the penne shape. I actually like the flavor and texture and find the penne shape is a good sub for regular penne. My favorite recipe I make with it is Giada’s chicken and broccoli rabe pasta, so good. |
I threw this away after 1 bite. Such a weird taste even with sauce. I was so excited to try it after hearing about it. It does have a following but I am not in the group. I prefer whole wheat and barilla protein to the bean based ones. The nutrition does not seem that different. |
Dreamfields. But you must cook it al dente. Like 1 min- 30 seconds less than the box minimum. |