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There is nothing quite as satisfying as a rich, hearty bowl of pasta. Though it’s great to indulge every so often, pasta is not the healthiest option to be consuming on the regular. These days, there are a plethora of alternatives that compare in taste, but are leaps and bounds better in the nutrition department. Whether you are sensitive to gluten, or trying to cut back on carbs–
read on for some delicious options to take the place of your pasta:
A personal fave, Trader Joe’s Quinoa and Brown Rice Pasta does not disappoint. This delicious fusilli-style pasta has a slightly nuttier taste and heartier texture than traditional pasta. It goes perfectly with stir fried veggies and a simple olive oil sauce.
One of the first popularized alternatives to flour pasta, chickpea pasta is probably the option that tastes closest to flour pasta. Chickpeas are a vegan dream - protein packed and super versatile to cook with. Banza is a great option with a variety of pasta styles.
Lentil and black bean pastas are also a fantastic replacement – the best part? They’re both loaded with protein. Try The Only Bean.
Add spiralizer to your list of kitchen necessities. This little tool transforms plain old zucchini into a perfect pasta alternative. It’s amazing what texture does to change your eating experience. And zucchini isn’t the only veggie worth spiralizing – try beets, summer squash, or sweet potatoes.
Spaghetti squash is a surprisingly easy, delicious alternative to pasta. In fact, I’m not sure why it took me 30+ years to get on this bandwagon. This starchy vegetable contains only about 20% of the carbs a bowl of pasta has– and it’s much richer in vitamins. To prepare, simply cut in half, bake for ~30 minutes, then use a fork to separate the flesh into spaghetti-like strings. Voila! Top with your fave marinara sauce or even a thai-inspired peanut sauce.
While rice can be a good pasta alternative, try a different grain such as farro or barley - both of which contain more protein and vitamins than pasta and rice. Both are similar in texture, with a hearty, chewy mouthfeel. Do note that barley is a wheat product, so steer clear if you are trying to avoid gluten.
