Love pasta, but not the carbohydrates? Or have you been searching for a better-tasting gluten-free pasta? Alternatives to white pasta, red lentil, edamame, and chickpea pasta are game-changers. These higher protein pastas are naturally gluten-free, deliver fewer carbohydrates and taste delicious!
Here is a comparison of the nutritional information for a 2 ounce serving of each pasta.
|2-ounce serving||Red Lentil||Chickpea||Edamame||Traditional (white)|
|Net carb (g)||28||30||7||39|
You may want to experiment with trying different kinds of pasta in some of your favorite recipes. You will find that certain varieties of pasta are better suited than others in casseroles, and some are better in cold dishes. Try some of the combinations below.
Balsamic Brown Butter Pasta
1 8 ounce package of Chickpea pasta
½ of medium butternut squash, peeled and chopped into ½” cubes
½ pound of Brussels sprouts (This version used cauliflower)
½ red onion sliced
2-3 leaves of fresh sage
2 T. extra virgin olive oil
3 T. balsamic vinegar, divided
6 T. unsalted butter
¼ c. freshly grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 400 degrees; use convection oven if possible.
- Toss vegetables: butternut squash, Brussels sprouts, onion, garlic, and sage with olive, 2 T. of balsamic vinegar, 2 T. olive oil, and kosher salt. Toss well and arrange in a single layer on a baking sheet. Roast for 15-20 minutes or until evenly browned.
- Prepare the pasta and reserve ½ c. of the pasta water.
- In a large saute pan over medium heat, add butter and add sage, stirring until the butter begins to brown. Toss in roasted vegetables along with the remaining 1T. of balsamic vinegar, pasta water, and parmesan cheese.
Hazelnut Fettucinie with Exotic Mushrooms
Ingredients:1 (9-ounce) package edamame fettuccine
1 tablespoon butter
1/4 cup chopped blanched hazelnuts
1 tablespoon olive oil
4 garlic cloves, thinly sliced
3 (4-ounce) packages pre-sliced exotic mushroom blend
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons chopped fresh sage
2 ounces Parmigiano-Reggiano cheese
- Cook Edamame pasta according to directions. Reserve 1 cup of pasta water.
- While water for pasta comes to a boil, melt butter in a large nonstick skillet over medium-high heat.
- Add hazelnuts to pan; sauté for 3 minutes or until toasted and fragrant, remove from pan with a slotted spoon.
- Add oil to pan, and swirl to coat. Add garlic and mushrooms to pan; sprinkle with 1/4 teaspoon salt and black pepper.
- Sauté mushroom mixture for 5 minutes; stir in sage.
- Add pasta, reserved cooking liquid, and remaining 1/4 teaspoon salt to pan; toss well to combine.
- Remove from heat; top with cheese, toasted hazelnuts, and chives.
Red Lentil Pasta with My Favorite Quick Sauce
6 T. olive oil
1 can of whole peeled tomatoes
4 cloves of garlic sliced
½ medium onion finely diced
2 T. chopped fresh basil leaves
½ tsp. red pepper flakes
Salt and pepper to taste
Parmesan or Romano Cheese
- Add olive oil to a medium saucepan and add onions, saute for 5-7 minutes.
2. Add sliced garlic and saute for 2 more minutes.
3. Carefully add undrained whole peeled tomatoes.
4. Add basil and red pepper flakes.
5. Simmer on low for 20 minutes.
6. Pour sauce over pasta, and toss with cheese.