It also has a whopping 24 grams of protein. Crafted from chickpeas, Banza is pretty high in protein and low in carbs. It comes in a range of different shapes, including penne, rotini, and shells. One reviewer calls this pasta "the real deal," adding, "With a great taste and stacked nutrition facts, Banza pairs nicely with traditional pasta dish ingredients without sentencing me to the hours-long food coma that I had grown accustomed to from regular pasta.
The Only Bean pasta is made from one ingredient: edamame beans. That's it! It's packed with protein and fiber. Another raved about the protein content, calling it "out of this world. Crafted from black beans, this penne pasta is high in fiber and protein. People rave about its texture and how filling it is.
Modern Table's pasta uses lentils for a base. This six-pack contains a little of everything—penne, rotini, and elbows. If you buy something through our retail links, we may earn an affiliate commission. This is one of the first gluten-free pastas I ever tried, and I keep it stocked in my pantry to this day.
It contains just three ingredients, and is perfect for meal-prepping—it will hold up to being mixed with turkey meatballs and red sauce and stored in the fridge for a couple of days. Available from Trader Joe's, Amazon , and Walmart.
The nutty flavor of this pasta is amazing, and the texture really does taste similar to the real thing. Rice pasta can take a longer time to cook, but this pasta is perfect for a dish that would taste better al-dente. Tinkyada products are available from Target , Amazon , and other retailers.
This gluten-free corn pasta is a bestseller on Amazon, where it has almost entirely 5-star reviews. Every product is independently selected by obsessive editors. Things you buy through our links may earn us a commission.
Gluten-free pasta has come a long way from the mushy, tasteless noodles that I tried when I went gluten-free a few years ago, and many mainstream brands actually provide truly great gluten-free alternatives. For the uninitiated, there are two kinds of gluten-free pastas : ones made from things like corn and rice flours that closely resemble wheat-based pasta, and the ones marketed as healthy alternatives to wheat-based pasta and made from things like chickpeas and red lentils.
I judge pasta on five factors: taste, texture, sauce absorption, longevity in the fridge, and price. Not all gluten-free pastas taste like pasta — the high-protein ones absolutely do not — and many have a mushy or grainy texture, negating the joy of eating pasta. To counteract the texture problems, some brands make their pasta thicker, which gives the noodles a chewy texture also not great.
And yet another issue: Most gluten-free pastas need to be eaten fresh. Some literally crumble the next day in the fridge, while others harden to the point of inedibility. The elbows don't turn gummy when boiled or baked, and they pretty much taste the same as wheat pasta, the only difference being their bright yellow color they are made from corn, after all. Your best bet when making them is to rinse in cold water before tossing with sauce to remove any extra cornstarch that's clinging to the pasta.
This particular spaghetti from grocery store pasta superstar Barilla might not have as high a rating as the other GF pasta contenders on the list, but a 4. The spaghetti is made from a mixture of corn and rice, and though you'll taste a bit of a difference between this pasta and its wheat-based counterpart is palpable, this might be your best bet at the supermarket since the brand is widely available.
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