I love that desert island food question. You know, the one where you’re stranded on a desert island and can have three foods with you. While it’s unlikely that any of us will be stranded, or that if we were, somehow our favorite foods would show up. However, if I’m answering this question, my island has pasta (and cheese for the pasta).
Sure, I’m a nutritionist and like my green juices and kale salads, but if life had no rules I’d be eating more pasta. Sadly, real life has rules and in my case that means no gluten—I have a dietary issue with gluten. So I’ve done my pasta research to come up with my top five picks healthy pastas. So whether you have a gluten intolerance or you’re just looking to spice things up in the kitchen, these pasta alternatives are great choices.
Have you started zoodling yet? Zoodles are zucchini noodles made using zucchini and a tool called a spiralizer. The texture of the zucchini makes it a great vehicle for sauces such as marinara or pesto. I love an inexpensive tool called the Veggetti. There’s also a great blog devoted to this topic with countless recipes called Inspiralized.
I first tasted Cappello’s pasta at the Natural Products Expo East. It’s a Boulder, Colorado based company and their pasta (gnocchi, fettuccine) is made from almond flour, so it’s completely grain free. Most importantly, it’s delicious.
Black Bean Pasta
I was skeptical about this one but the ingredients on Explore Asian’s black bean pasta drew me in. Black beans and water; that’s it. Plus there are 25 grams of protein and 12 grams of fiber in every serving. This is perfect for an easy dinner, and with the high fiber content, it’s really impossible to overeat.
Mother Nature’s answer to the pasta problem. Simply cut a spaghetti squash in half, place flesh side down on a baking sheet and roast for 30 to 40 minutes. Let it cook and then use a fork to remove the “spaghetti.”
Even if you’re not gluten-free, quinoa is nutritionally superior to wheat, and quinoa pasta’s a better option than whole-wheat pasta. Ancient Harvest makes a really good quinoa pasta (in various shapes).
What’s on your desert island food list? Have you tried any of these options? Any other healthy pastas you enjoy?
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