I am often on the hunt for a new type of gluten free pasta to try, however this hunt usually proves to be quite challenging. Gluten free pasta often fails to taste good, to be entirely honest, therefore I am usually slightly leery when I am testing a new type.
I discovered the Organic Mung Bean Spaghetti by Zeroodle in Sobey’s and thought I had nothing else to lose. This particular brand of pasta comes in several different styles, for example spaghetti and fettuccine, and will likely be in the gluten free section of a grocery store. This pasta contains 21 grams of protein, 0 cholesterol. 3.5 grams of fat and contains 27% of the daily recommended iron take and 32% of the daily recommended potassium intake.
Not bad, right?
It is also significantly lower in calories compared to other pasta made with white or whole wheat flour, meaning it is a great option for persons following a low-carb, low calories diet.
Being entirely honest, this pasta tastes pretty good. It isn’t nearly as tasty as traditional pasta, but considering it is derived from beans I was pretty impressed. The texture is slightly chewy and dense, but if you’re able to get past that you may really enjoy it. I made some the other evening and tossed it with broccoli, garlic, onion, chicken and avocado, and I was rather impressed with how very edible it actually was.
This pasta takes very lttle time to cook (simply place in a bowl, immerse in water and microwave for 1.5 minutes) and is therefore an efficient dinner or lunch option for individuals who are tight on time. It can be paired with essentially any ingredients, proteins and sauces, and tastes great the next day as well if used as leftovers.
Finally, this pasta is a great way to get some extra veggies in for persons who struggle to consume them. I recommend this pasta to anyone, gluten free or not.