Red Lentil Spaghetti with Cauliflower Rosa Sauce
Blistered Tomatoes, Arugula
This is THE pasta dish for everyone. Not only is it wholesome and delicious – it is gluten-free, vegan, high protein, high fiber, lower carb, clean, fresh and fabulous. My friends at Explore Cuisine are introducing a spaghetti made of red lentils. This spaghetti has a texture similar to traditional spaghetti. And it pairs wonderfully with my vegan Cauliflower Rosa sauce. Parma Rosa is a pasta sauce typically made with tomatoes, cream, and Parmesan. Here, I substitute cauliflower and olive oil for the cream and cheese, and roast the tomatoes in the oven with garlic for a deeper flavor. The result is a lower-cholesterol sauce that is full of vegetable nutrition and is super-satisfying. For everyone.
Red Lentil Spaghetti with Cauliflower Rosa Sauce and Arugula Recipe
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Black Bean Spaghetti
Butternut Squash, Mushrooms, Kale, Cabbage
Parmesan and Chives
Savory Garlic Sauce
This spaghetti is made from 92% black beans and 8% water and has 25 grams of protein and 12 grams of fiber in every serving. I discovered it at my local Whole Foods Market in 2013 and have been a fan ever since.
The flavor is definitely reminiscent of beans, and the tooth is chewy in a pleasant way. It turns out that this gluten-free pasta substitute is actually good. Really good. I love the creamy black color, al dente texture, mild sweet bean-y flavor, and earthy aroma. Generally, dried pastas have 5 to 7 grams of protein and 2 to 3 grams of fiber per serving, so, not only is this black bean spaghetti quite tasty, it is more nutritious as well. Where beans replace flour, it is naturally lower in carbohydrates, with 17 grams of carbs per serving.
I pair this black pasta with bright colorful vegetables – butternut squash, mushrooms, kale, and cabbage – and a super savory garlic sauce. Finished with freshly grated parmesan and a sprinkling of chives – this dish has broad appeal – even if one is not looking for a gluten-free and low-carb pasta substitute.
Black Bean Spaghetti Recipe
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Edamame Spaghetti with Kale Cilantro Pesto
Carrot Ribbons, Toasted Coconut, Fried Ginger
Compare this Edamame Spaghetti to common pasta and you will be amazed. Generally, dried pastas have 5 to 7 grams of protein and 2 to 3 grams of fiber per serving. This spaghetti – made exclusively of organic edamame (green soybeans) and water – has 24 grams of protein and 11 grams of fiber per serving.
The nutritional facts are hard to believe, until one realizes that this spaghetti really isn’t pasta at all, but soybeans masquerading as noodles. And as it turns out, beans make a super substitute for wheat flour to make those noodles. Edamame spaghetti’s taste and aromas are mild and pleasantly vegetal in nature, and the tooth is delightfully chewy. Love the natural green color, too.
I dress the noodles with kale cilantro pesto – the kale and almonds in the pesto adding their fair share of nutrients. Inspired by edamame and its Asian roots – I add toasted coconut for a little crunch and its toasty exotic flavor and a few shards of one of my favorite garnishes – fried ginger – which brings an unexpected zing to the dish. Raw carrot ribbons add color, texture, and more nutrients. This is definitely a feel-good pasta dish – one that is organic, naturally lower in carbs, and gluten-free to boot. Win.Win.Win.
Edamame Spaghetti with Kale Cilantro Pesto Recipe
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black bean pasta
heirloom tomato, garlic, basil, red pepper flakes, olive oil
The noodles are marketed as “Organic Black Bean Spaghetti Shape” but the shape is actually closer to a cross between linguini and capellini. A long flat skinny noodle. The flavor is definitely reminiscent of beans, and the tooth is chewy in a pleasant way.
I was not expecting to be impressed, but it turns out that this pasta substitute is actually good. Really good. Love the creamy black color, al dente texture, mild sweet bean-y flavor, and earthy aroma. I think my gluten-free friends will be extra happy at our next Italian-themed dinner party…
black bean pasta recipe
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