Pasta Alternatives

This hub is your map to pasta alternatives made from chickpeas, lentils, and veggies. Think familiar shapes—spaghetti, shells, rotini—swapped for legume flours or spiralized vegetables. The draw? More protein and fiber than classic durum wheat, and gluten-free options without resorting to a laundry list of fillers. You’ll see familiar names like Banza and Barilla’s Legume line, plus veggie-centric picks like hearts of palm noodles or zucchini spirals. Real talk: these swaps aren’t magic. Chickpea and lentil pastas can taste slightly nutty and cook up firmer—or turn mushy if you overshoot the timer. Veggie noodles are ultra-light on carbs but don’t deliver the same comfort-carb chew. Prices land higher than regular pasta: typically $2.50–$5 for an 8-ounce box (vs. $1–$2 for wheat), while hearts of palm or fresh veggie noodles can be pricier per serving. On the plus side, short shapes often hold up great in saucy bakes and pasta salads. On the controversial front, “processed” doesn’t automatically mean bad here; many options have short ingredient lists, but check labels if you’re avoiding added starches or gums. Bottom line: pick the option that fits your budget, texture preferences, and goals—protein, fiber, or just a fun pantry shake-up.

Key Benefits

• Higher protein per serving, keeping meals satisfying without adding extra meat.
• More fiber for steady energy and a fuller, longer-lasting post-dinner feel.
• Naturally gluten-free options for those avoiding wheat or celiac households.
• Short ingredient lists; many are just legumes with minimal added starch.
• Versatile shapes that handle hearty sauces, bakes, and cold pasta salads.