Have your pasta and eat it too?
Awesome new pasta recommendations from the Co-op nutritionist.
I can’t announce the glowing health benefits of cake or cheese right now, but I am pleased to tell you that the Co-op Food Stores will now carry several pastas that are nutrition approved!
Two different companies (Banza and Explore Cuisine) have mastered a variety of delicious products that can help consumers meet their protein and fiber needs while containing fewer carbohydrates than traditional pastas.
I will be sampling the Banza chick pea shells (featured in the photo):
- Hanover store on Thursday, 3/2, from 3:30-5:00pm
- Lebanon store on Friday, 3/3, from 4:00-5:30pm
See nutritional comparison:
For comparison, I have used Barilla shells. This is in no way an insult to the pasta, which is made from non-GMO semolina flour.
Both the Banza shells and Explore black bean spaghetti are lower in carbohydrates, and higher in protein and fiber than the traditional pasta. All three are Non-GMO Project verified. Banza products are all nutritionally equivalent to what is shown in the chart above, however Explore Cuisine products will vary based on the ingredients (which include green lentils, chick peas, and black beans).
Each can be a valuable substitution for traditional pasta based on increased protein and fiber content.
I have tried both the Banza chick pea shells and the Explore Cuisine black bean spaghetti. I have to tell you, I am normally a 2-3 servings pasta person (which is why I don’t cook it often), yet with both of these, I was really full after my initial respectable-sized serving. I made this simple mac & cheese recipe from the Banza website, which was delicious and 8-year-old approved. I added Vegetaball’s Pesto (a local product from Claremont, NH) to the black bean spaghetti—also delicious!