Pasta Alternatives You Should Try

pastaPasta is a staple in the diets of many people because it’s easy to make and pretty cheap. It also happens to be loaded with calories and carbohydrates. You may have noticed that the pasta aisle at the store has a lot more options than it used to. You can find vegetable pasta, high protein pasta, and even gluten-free pasta. Are any of these worth making the switch? Here are some noodle substitutions you may want to try.

About Portions

Before getting into the different kinds of pasta available, portions need to be discussed. Most of the time, it can be a challenge to make a single serving of pasta because of the different shapes and sizes of the noodle. Just remember that the serving size is for dry pasta in grams, which needs to be translated to cooked pasta in cups.

Shirataki Noodles

These noodles seem to be a gift from the heavens. They have no calories, no soy, no fat and no net carbs – but are they too good to be true? It really depends on your tastes. These noodles may not be for everyone because the texture is a bit different as well as the smell when you first open the bag, which can be fishy. It doesn’t hurt to try them and see what you think.

Bean Pasta

Beans are great because they’re naturally high in fiber and high in protein too. The texture of these noodles tends to be a little chewier than normal noodles and the taste of them has been described as earthy, but many people like them.

High Fiber Pasta

This is a great option for children because it tastes a lot like regular pasta but has over twice the fiber of regular pasta. This kind of pasta also has added Vitamin D and calcium.

Gluten-Free Brown Rice Pasta

For all of you out there trying to rid your life of gluten, this is a good option. The biggest complaints about gluten-free pasta are that the texture tends to be a bit mushy, but if you miss spaghetti because you can’t tolerate gluten then it’s a good compromise.

Whole Wheat Pasta

These pastas have more protein and fiber than regular pasta because they use whole grains. Whole wheat pasta can tend to have a little bit of a tough texture after they are cooked, but certain brands may be closer to the consistency of regular pasta and are worth a shot.

Food manufacturers have caught on that the public wants more choices when it comes to pasta, so why not take advantage of them and see which kind you like?

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Pasta with peppers and raw ham by Luca Nebuloni is licensed under CC BY 4.0

This article is made available for general, entertainment and educational purposes only. The opinions expressed herein do not necessarily reflect those of The Joint Corp (or its franchisees and affiliates). You should always seek the advice of a licensed healthcare professional.