If you have celiac disease or are gluten-free by choice, it certainly doesn’t mean you have to give up pasta! Although traditional pasta comes from wheat there are many alternatives that are just as delicious.
Black bean pasta: Don’t let the appearance of these black-colored noodles scare you away from trying black bean pasta! Not only does it contain lots of protein, but it is also high in fiber and a great source of iron. Made from dried black beans ground into flour, this gluten-free pasta can be cooked just like traditional pasta, and absorbs flavor from whichever sauce you decide to top it with.
Soba noodles: These Japanese noodles resemble spaghetti, and are made from buckwheat flour. They are typically served either chilled or in a hot broth. Soba noodles are a good source of manganese – an essential mineral for bone health, the nervous system, and glucose metabolism.
Brown rice pasta: This chewy, golden, gluten-free pasta substitute looks almost exactly like the original, with the added benefit of being high in fiber, antioxidants and important micronutrients.
Chickpea pasta: A common brand of chickpea pasta is Banza, which has twice the protein, three times the fiber, and 25% fewer carbs than traditional pasta. In addition, it is full of essential nutrients such as of magnesium, phosphorus and iron.
Zoodles: Other gluten-free pasta options are vegetable noodles. Zoodles can be made by spiralizing zucchini, which can then be cooked in your preferred pasta sauce for a healthy, low-calorie meal. Spaghetti squash is also a fun way to make noodles – simply cut the squash in half, drizzle the sides with olive oil, and bake for about 40 minutes. Once you take it out and fluff the insides with a fork, you’ve got your noodles!
These are just a few of the nutritious alternatives available to recreate your favorite pasta dish, even while on a gluten-free diet.