"I tried eight protein-packed pasta varieties from different brands to see which one is the best. I found that chickpea pastas were the creamiest, and red-lentil varieties were the earthiest. My favorite of the bunch was a green-lentil pasta that was mixed with cauliflower and parsnip."
"They've recently become available in a wider range of shapes, but since penne has a tendency to break and spaghetti can get soggy and sticky if not handled properly, I decided to only use spiral noodles for the taste test. To prepare the pasta, I individually cooked 1 ½ ounces of each brand in a small pot of water for around seven minutes."
Eight protein-packed pasta varieties from different brands were evaluated for taste and texture. Spiral noodles were chosen to avoid penne breakage and spaghetti becoming soggy or sticky. Each sample was cooked individually—1½ ounces in a small pot of water for about seven minutes. Samples were tasted warm, after cooling, and then reheated and tossed in Rao's Homemade tomato-and-basil sauce to assess sauced texture and flavor. Chickpea pastas showed the creamiest textures, red-lentil varieties presented earthier flavors, and a green-lentil pasta blended with cauliflower and parsnip emerged as the preferred option.
Read at Business Insider
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