Unboxed: 8 brands to celebrate National Pasta/Noodle Days
Protein, fiber and other nutrient-rich add-ins infuse these pantry favorites with an extra dose of wellness.
![National Noodle and Pasta Day National Noodle and Pasta Day](https://eu-images.contentstack.com/v3/assets/blt09e5e63517a16184/blt03b9c8c4d20376ff/64e8e662ec9c413585c65d6a/1_67.png?width=700&auto=webp&quality=80&disable=upscale)
Have your pasta and beet it too with this protein-rich vegetable rotini. Boasting a full serving of veggies and 17 grams protein per portion, this vibrant and versatile pasta has just three simple ingredients: red lentil flour, white rice and beetsmaking it the perfect pairing for any toppings or sauce.
Lentil flour, pea flour and cauliflower flour form the protein-packed triumvirate (23 grams protein per 3.5-ounce serving) that makes up this gluten-free pasta.
Already on the radar thanks to its wide selection of noodles that include different formats of beet, butternut, sweet potato, yellow squash and zucchini spirals—not to mention a stunningly appealing design aesthetic—this company has just launched this Veggie Ramen, one of two new ramen meals (the other has a shiitake mushroom broth). This one has mixed organic zucchini and butternut noodles, chicken broth and a USDA Organic, Certified Humane, free-range, hard-boiled egg provided in partnership with Peckish.
This grain-free spaghetti is one of the latest additions to this company’s line of gluten-free, Paleo-friendly, almond flour pastas. Also made from cage-free eggs and tapioca flour, this frozen spaghetti cooks to a perfect al dente in only 90 seconds.
USDA Organic soybeans are the one and only ingredient in this non-GMO Verified, gluten-free edamame pasta, which has 24 grams protein and 12 grams dietary fiber per 3.5-ounce serving.
Made in collaboration with prestigious Japanese noodle company Ishimaru Seimen—makers of udon noodles for over a century—these noodles put the antioxidant properties of chlorella into an edible format of wheat-based noodles that contain the equivalent of 10 200 mg chlorella tablets per serving.
Prebiotic pasta has its chance to shine with this gluten-free, Paleo-friendly green banana flour rotini, which offers 35 grams of dietary fiber per 3.5 -ounce serving and the promise of healthy gut support.
The latest format from this gluten-free, chickpea-based pasta company, the new bowtie shape offers a whopping 23 grams protein per 3.5-ounce serving—thanks to the addition of pea protein— plus 8 grams fiber and 48 grams net carbs, compared to the approximately 70 grams found in traditional pasta.
The latest format from this gluten-free, chickpea-based pasta company, the new bowtie shape offers a whopping 23 grams protein per 3.5-ounce serving—thanks to the addition of pea protein— plus 8 grams fiber and 48 grams net carbs, compared to the approximately 70 grams found in traditional pasta.
It was National Noodle Day on Oct. 6 and National Pasta Day is this Thursday, Oct. 17, and while some might furrow their brows quizzically at the celebration of these two (dare I say similar?) events only 10 days apart, others might bludgeon me with wet bucatini for grouping these two occasions together.
There may have been a time when the terms pasta and noodles were considered virtually interchangeable. Today, however, “noodle” has become almost synonymous with a shape, as this category of pantry staples has broadened to include products made from fresh vegetables, seaweed and a wide variety of grains and other ingredients.
The same is true of “pasta,” the word used for the Italian-style dough traditionally made from durum wheat and water and formed into a variety of shapes and sizes. Though the formats have largely remained the same, this concept has transformed through consumers’ search for pastas made from alternative ingredients that suit their gluten-free, grain-free or other dietary choices. In both categories, brands have responded with the creation of new and innovative takes on these two beloved foods—of which the following are a few examples.
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