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Four Alternatives to White Pasta

Four Alternatives to White Pasta

Pasta rocks, but it rocks even more when you select a more nutrient-rich one than those made with refined white flour. Try one of these healthier alternatives:

Quinoa
Native to the Andes, quinoa is the seed of a leafy plant related to beets. When ground up and mixed with corn or wheat flour, quinoa produces mild-tasting, high-protein pasta. Gluten-free eaters should choose brands that contain only quinoa and corn flours.

Whole Wheat
Typically made of 100 percent durum wheat, a hard, high-quality grain. This dense pasta is higher in fiber, protein, B vitamins, and minerals than semolina varieties, which use only part of the grain. Whole-wheat pasta’s hearty flavor and grainy texture make it a good base for pesto and vegetable sauces.

Buckwheat
Related to rhubarb, buckwheat has been used for centuries to make noodles in Asia. Japanese soba is the most common type in the U.S., with a nutty flavor and high amounts of protein and dietary fiber. Traditionally, soba is served hot in soup or cold with a soy-based dipping sauce.

Tofu Shirataki
Made from a blend of soy protein and yam flour, these Japanese noodles are packaged in water and readily absorb other flavors. A low glycemic-index food, tofu shirataki is particularly high in soluble fiber. Toss the heated noodles with a sweet teriyaki and serve with stir-fried veggies. Note: Noodles must be refrigerated.

Related:
10 Healthy Types of Pasta
5 Gluten-Free Flours
7 Whole Grains to Add to Your Diet

Delicious Living is the go-to resource for the natural and organic lifestyle, helping readers eat well, live green, and stay healthy. Visit deliciouslivingmag.com for more articles and free recipes.

Read more: All recipes, Eating for Health, Entrees, Food, Whole Soy Benefits

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7:32AM PST on Feb 3, 2013

Thank you for sharing.

7:07PM PDT on Jul 15, 2012

ty.

7:30PM PDT on Mar 18, 2012

thanks, the best gluten free pasta I have found is one that is both Quinoa and rice flour. Its pretty close in texture and flavour to traditional spaghetti.

6:01AM PDT on Aug 29, 2011

Thanks for sharing.

2:33PM PDT on Oct 21, 2010

read, shared, saved, Thank You.

3:06AM PDT on May 4, 2010

I love pasta and noodles. But Pasta is full of carbonhydrat so. now i use Brown rice noddles instead of pasta. It's totally gluten free and Yummy. My tip is a new product of star anise foods: Happy Pho. i can use it as a vegan meal also. You can get them at Amazon.com or grocery stores in Northern California. Yum! http://staranisefoods.com/our-products.aspx

7:37PM PST on Mar 6, 2010

CHECK THIS OUT -------> http://www.youtube.com/watch?v=JQ31Ljd9T_Y

UNBELIEVABLE !!!!!!!!!!!!!!!!

5:04AM PST on Feb 21, 2010

We eat a bunch of pasta and for years now only eat whole wheat. It is thicker and takes a bit longer to cook. Once you get use to it, it is wonderful and much better than white pasta. I am going to try and find some bean pastas! Thanks~

4:08PM PDT on Sep 2, 2009

if you take yellow(summer) squash and shred it and add tomatoe sauce to it it tastes just like spagetti

8:38PM PDT on Aug 2, 2009

What about brown rice pasta? I eat that. Love it.

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