Like Your Pasta and Wanna Eat It Too?
Who doesn’t love a bowl of pesto-smothered pasta and cheese with freshly-toasted garlic bread (yum!) in the middle of the afternoon?
Unfortunately for some of us, traditional wheat-based pasta and other gluten-based food products are hazardous to our bodies. (Yup, I’m talking about Celiac Disease). Additionally, a diet that consists of too much pasta and other complex carbohydrates leads to threatening fluctuations of insulin and weight gain.
So, what are some delicious alternatives to wheat-based pasta that allow you to eat a more balanced diet, while still fulfilling your “<Mmm-paaasstttaa” cravings?
Many gluten-free types of pasta are made from brown rice, quinoa, corn flour, and even black bean, and yes, each has a slightly different feel! For example, brown-rice based pastas need less cook time for that al dente pasta texture.
My go-to gluten-free spaghetti has been Andean Dream Quinoa. Taste and texture-wise, it’s almost indistinguishable from grain-based spaghetti! This is the go-to brand if you’re craving the taste of traditional pasta without having to cheat your diet. With quinoa-based spaghetti, make sure the water is boiling before adding the pasta to cook; otherwise it will congeal or clump after cooking.
Another Pinterest-popular gluten-free spaghetti is spaghetti squash! A fall favorite, spaghetti squash is incredibly easy to prepare. All you have to do is cut the squash in half, take out the seeds, and pop the halves face-up into a 400 degree oven for 50 minutes. After taking it out the oven and letting it sit for 30 minutes, use a fork to scrape out the long, stringy strands. Tomatoes, shallots, garlic, and peppers are great companions to spaghetti squash.
Another new favorite gluten-free spaghetti is a black bean-based pasta, made by Explore Asia. It’s unbeatable in terms of nutritional value. Because the pasta is made with black beans, it has very high protein, fiber, and iron content, which is perfect for vegans who have to watch their protein intake (or lack of). The taste is not too different from wheat-based pastas and the texture is much chewier.
Gluten-free spaghetti is one of my favorite meals because the pasta offers more nutritional benefits, as the pasta has 30% more fiber than traditional wheat pastas. Remember to add a few drops of olive oil or coconut oil before mixing in your sauce to prevent sticking.
What are your favorite gluten-free pastas? Share with us in the comments!
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