Dear Fatties, today we’re talking about alternatives to traditional white flour pasta. Nothing tastes better than real pasta and we’re definitely not proponents of punishing one’s self with so called healthy (read: sometimes vile) options. But if you like to eat pasta as much as we do and you want to change things up you can find some new health benefits and cooking challenges.
With this in mind here’s our ranking of the least to most cardboard tasting pasta substitutes and some cooking tips to boot.
1. Rice pasta – seriously, you won’t realize this gluten free option isn’t not real pasta. Just buy a good brand or try making it yourself.
2. Mexican black bean spaghetti – we’re guessing you haven’t heard of these before. No they don’t taste like beans. Yes they’re texture is as firm and chewy as regular pasta. Amazing as the base of a Mexican inspired dish (think cheddar cheese, roasted corn, fresh salsa, creamy avocados, jalapeno, cilantro… drooling) but it’s also a great vehicle for traditional pasta dishes. Black bean spaghetti is also high in fibre and protein. And for those who need it, it’s gluten free.
3. Shiratake noodles – these Japanese noodles are made of yams and have zero carbs (actually zero). The texture’s good and they’ll create a top quality dish. The only reason these aren’t higher on our list is because they’re really best suited to Asian inspired dishes. Not the greatest, or worst, alternative for Italian style sauces.
4. Soba noodles – significantly lower in calories, gluten free as they’re made of buckwheat flour and a significant source of Manganese, these guys are worth a shot. Note however, they’ve got a nutty flavour. Don’t use them with pasta sauce. Try them in a cold salad with veg like carrots and strong flavours like sesame seed oil, citrus and cilantro,
5. Whole wheat pasta – seriously tastes like cardboard. Anything is better. That’s all we’ve got to say.