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Ellen Britt for (CNT) City News And Talk #foodie-all |

Have you tried one of the pastas now on the market that is not made entirely from white flour? If you didn’t know, there are tons of pasta alternatives on the market today. Gluten free options included.

I’ve tried several of these, including a rotini made with red lentils, but I have to say I was less than impressed.

A pasta brand that I’ve used for years is Barilla, so several years ago, when they came out with their Protein Plus pasta, I tried it and loved it. The protein content was higher and it was healthier as it contained lentils and other ingredients.

Then, Barilla upped it’s game yet again and changed the recipe on their Protein Plus to an all plant based version. The results were spectacular!

It’s still designated as Protein Plus, but they got rid of the egg whites in the formula and now it contains all plant based ingredients which, besides wheat flour, includes lentil flour, pea protein, chickpea, barley and spelt flours.

The taste is wonderfully mild and I use it to make my favorite sauce infused spaghetti with great results. So if you are not gluten sensitive or intolerant, pick up a box and give it a try if you are looking for an all plant based pasta. Let’s eat y’all…!

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