Two Pastas. One Way.

One of my favourite types of pizza is margherita…anyone with me? The simple flavour combination of tomato, basil and mozzarella on dough is so fresh and delicious.

It’s also amazing in pasta form, but sub-in parmesan for the moz. SO good and so simple to make.

I recently tried two new gluten-free pastas and am so excited to share you with them: Chickapea Pasta and NuPasta.

Chickapea Pasta is made with only two ingredients, organic chickpeas and organic lentils. Nothing. Else. It’s packed with protein, at 23g of protein per serving, and has 11g of fibre. If you’re craving a traditional “white” pasta, this isn’t going to help your craving…this stuff is dense! Dense but flavourful. It’s nutty, rich and the texture is a bit like a whole grain pasta. I really love this pasta and I love the fact it comes with protein.

NuPasta is on the opposite end of the spectrum. Super low in protein and extra low in calories. This low calorie pasta is what makes it appealing. One package of this pasta (which is 210g) is only 25 calories! So for those who want a huge plate of pasta…this might be your new best friend. This low cal pasta is made with konjac, a plant similar to yams and taro, however, without the starch or calories.

Both pastas tasted great with the topping and was super easy to whip up for a quick dinner. 

Margherita Pasta

Serves 4

1 box gluten free pasta (or four packages of NuPasta – each package is one serving)
2 cups tomato sauce
1 cup parmesan
8 basil leaves, shredded

Cook the pasta. Simmer the sauce. Top the pasta with the sauce, parmesan and basil. Bam! Easy, right?

Enjoy!

NuPasta

Chickapea Pasta

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