Veggie pasta?

MaggieMayy959

Okay so I bought it... has anyone tried it? Reviews??

Old_Cat_Lady

Name what kind. There are many. Some from spinach, some from black beans, even some from chickpeas.

janejellyroll

Are you talking about regular (wheat) pasta colored with vegetables or the spiralized "noodles" made of vegetables like zucchini or sweet potato?

MaggieMayy959

It's Barilla. Veggie penne. I think tomato and carrot?

fuzzylop72

I haven't tried it, but I'm a fan of the pow lentil pasta from ancient harvest.

AnnPT77

MaggieMayy959 wrote: »

Okay so I bought it... has anyone tried it? Reviews??

MaggieMayy959 wrote: »

It's Barilla. Veggie penne. I think tomato and carrot?

Nonrevolutionary. If you close your eyes, that type tastes pretty much like regular pasta. Maybe a little more difficult to get just al dente.

The chickpea & lentil pastas, to me, have a bit of as flat taste - need a flavorful sauce.

Edamame or soy pasta I've had is kinda chewy, but good in pseudo-Asian style preparations.

marisap2010

I buy them frequently and can't really taste any difference from plain pasta.

cosmonew

I looked at some packaging and the calories were high and their were additives...plus its expensive. If I want this type of food I would make my own. I like to make zoodles with zucchini and spaghetti squash is made to be faux noodles.

skymningen

On the german packaging the Barilla ones has "25% vegetable puree". So basically this is normal pasta, with some added vegetable. Hardly comparable to lentil/chickpea which does not have wheat and not to zoodles at all.

kenyonhaff

I use the Barilla veggie pasta a lot, because for the carbs it packs a LOT more nutrition and fiber than traditional pasta.

Some veggie pastas do contain some veggie puree but it's so low it's basically just used as food coloring. Not horrible, but not what I'm going for.

heathertaylorrr

Spaghetti squash!
It has ~7 carbs vs regular spaghetti at ~43 carbs