High-protein pasta is the new thing!
We think they’re worth a try!
Have you heard about high-protein pasta?
Andy Christensen
It’s a thing, and you (or your kids!)
Last month the Simply Recipes team tasted three popular legume-based pastas for ourgluten-free pasta Pantry Power series.
But high-protein pasta which also happens to be gluten-free!
From top to bottom: Explore Edamame Spaghetti, POW Green Lentil Spaghetti, and Banza Chickpea Spaghetti.Andy Christensen
is made from beans or legumes.
As a result, each of these had more protein and fiber than ourfavorite gluten-free pasta.
Not bad at all!
Andy Christensen
How Do They Taste?
More protein and fiber is great and all, buthow do these bean-based pastas actually taste?
The texture is a bit chewier with a slightly earthier, more legume-y taste.
Andy Christensen
(Which is not necessarily a bad thing!
A few of us quite like the mild chickpea flavor of Banza’s pasta.)
You’ll never know until you try!
Made from chickpeas, it had the mildest, most pleasing flavor of all the legume-based pastas we tried.
protein pastas from Ancient Harvest are made fromred lentils, green lentils, and chickpeas.
pastas have a stronger legume flavor than Banza.
Like Banza, POW!
offers a variety of pasta shapes, too!
Try theirgreen lentil penne,chickpea elbows,red lentil rotini, or theirquinoa and lentil mac & cheese.
Like the others, the bean varies according to the jot down of pasta you buy.
If protein is your pasta priority, then Explore’s edamame pasta is the way to go.
Have you tried any of these high-protein pastas?
Which ones are your favorite?
Have any others you’d recommend?
