Gluten-free pastas have a bad reputation: tasteless, gummy, carb heavy and not as good as the real thing. Well, we’re here to challenge that stereotype and share some gluten-free pasta options that actually taste good (two of which are just plain vegetables) without having to be covered in cheese.
But first, let’s clear one thing up: Gluten-free pasta is often thought to have less carbs and be healthier for you, which couldn’t be further from the truth. Yes, vegetables are always a better choice compared to the wheat-flour selections, but the gluten-free pastas made with rice, corn, quinoa, etc. are not necessarily healthier.
Whether you want to substitute an alternative for wheat -based pasta because you’re allergic to gluten or just want to take a walk on the lighter side, it doesn’t mean your pasta-loving days are over. Here are five alternatives just as good as the real thing.
At first glance, the color might shock you, but when cooked al dente and tossed with your favorite sauce, you won’t even notice the difference between this black bean pasta and wheat pasta. Made from 100 percent organic beans and water, this pasta is certified organic, non-GMO, gluten free and vegan.
Edamame Spaghetti | Photo: Courtesy of Explore Cuisine
② Spiralizing Noodles
Vegetable noodles are not a new trend, but often people forget what a great substitution they are for pasta dishes. Zucchini is not the only thing you can spiralize though: Sweet potatoes, yellow squash, beets and parsnips make incredible substitutes, too.
If you’re a fan of chickpeas, then you are going to love this pasta. Made with just four ingredients, this alternative has all the right buzzwords: nut-, gluten- and soy-free. It also contains 25 grams of protein.
Green Eggs and Ham Breakfast Rotini | Photo: Courtesy of Banza
④ Spaghetti Squash
Seeing that it has spaghetti in its name, this “pasta” is meant to be covered in tomato sauce. Roast it in the oven or cook it in the microwave, and then scrape out its center. Toss it with your favorite ingredients—meaty tomato sauce, cheese, butter, basil, etc.—and dinner is served.
This gluten-free pasta comes straight from Italy, so you know it’s good. Made from corn, rice and quinoa flours, the pasta has a subtle taste, and the penne holds its shape when cooked.
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