Halftime Hope Posted February 3 Share Posted February 3 (edited) Family member wants to try a substitute for pasta (everything from spaghetti to egg noodles and bite-sized pastas, to --rarely -- lasagna noodles). [ETA: I've tried veggie subs at times, but it doesn't go over well. I'm talking about dried noodles or pasta from a box.] Anyone have any brands they like? Texture is probably a bit more important than taste. Please indicate if keto or if low carb. Also if you've tried ones that are terrible, that would be good to know. 😄 Thank you very much!! Edited February 3 by Halftime Hope Quote Link to comment Share on other sites More sharing options...
Drama Llama Posted February 3 Share Posted February 3 I like zucchini as a sub, which I think is both keto and low carb. 1 1 Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted February 3 Share Posted February 3 Zucchini noodles or egg + mozzarella are the two standard keto choices. 2 1 Quote Link to comment Share on other sites More sharing options...
Katy Posted February 3 Share Posted February 3 I like Palmini noodles best, which is made from hearts of palm and sold in cans. The cheapest place is usually Walmart, but sometimes it’s carried in Dollar Tree & is even cheaper. I grew up eating “swamp cabbage” so I don’t mind the slightly tart flavor. If you want it to taste like flour pasta, be sure to rinse it well first, before heating and mixing in sauce. And don’t eat the whole can the first time in case it causes digestive distress. There’s also something called Shirataki noodles that are often sold near the mushrooms or tofu in the produce section. They’re made of some kind of seaweed and are extremely low in calories and are essentially flavorless. I loved them but I ended up sitting on the toilet until 2 am because they triggered diarrhea. 1 Quote Link to comment Share on other sites More sharing options...
Melissa in Australia Posted February 3 Share Posted February 3 Not anything the same, but DH has been substituting out the pasta and using either cabbage or his current favourite Bok Choy. So basically the Bolognese sauce on Bok Choy with a very tiny bit of pasta. It is ok. 1 1 Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted February 3 Share Posted February 3 I really like spiralized squash "noodles." You can often find them in the freezer section. 1 Quote Link to comment Share on other sites More sharing options...
Anne Posted February 3 Share Posted February 3 We make zoodles - my dh likes them, and he’s pretty suspicious about that kind of thing! Anne 1 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted February 3 Share Posted February 3 spaghetti squash? 1 1 Quote Link to comment Share on other sites More sharing options...
Halftime Hope Posted February 3 Author Share Posted February 3 Thanks, all. I'm interested in non-fresh-veggie options. (Picky eater, but honestly, if you can't taste anything and all you have to go on is the memory to substitute for taste, I get it. Annoying, but I get it.) It's a miracle PE is willing to try something else. Any boxed pasta subs that tasted pretty good or had good texture? TIA! Quote Link to comment Share on other sites More sharing options...
AngelaGT Posted February 3 Share Posted February 3 Kelp noodles. These are amazing as a pasta replacement. https://www.amazon.com/Sea-Tangle-Kelp-Noodles-PACK/dp/B0829B229W/ref=sr_1_5_pp?crid=33T2D5YN98PLP&keywords=kelp+noodles&qid=1707000820&sprefix=kelp%2Caps%2C164&sr=8-5 1 Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted February 3 Share Posted February 3 Zoodles (spiralized zucchini) or spaghetti squash are my go to for really low carb; when I'm being less restrictive, garbanzo/chickpea pasta (dry in a box). I've tried both black bean and lentil pasta as well, and... just no. They are much better in their whole form! The chickpea pasta is really good, though. 1 Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted February 3 Share Posted February 3 Here's an Indian style low carb pasta dish. It's not as much work as it seems reading the recipe. https://www.vegrecipesofindia.com/gatte-ki-sabji-recipe/ Quote Link to comment Share on other sites More sharing options...
*Inna* Posted February 4 Share Posted February 4 I've heard good things about Kaizen pasta. It's pretty expensive though. Quote Link to comment Share on other sites More sharing options...
knitgrl Posted February 4 Share Posted February 4 Barilla makes really good chickpea pasta. I don't like the other brands I've tried. 2 Quote Link to comment Share on other sites More sharing options...
KidsHappen Posted February 4 Share Posted February 4 Barilla has a high protein option that comes in a yellow box with the regular pasta options. We have been using it for more than a decade and have never had complaints from anyone. Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted February 4 Share Posted February 4 1 hour ago, knitgrl said: Barilla makes really good chickpea pasta. I don't like the other brands I've tried. Barilla is my go-to chickpea pasta. Banza if they're out of Barilla. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted February 4 Share Posted February 4 I don't have a brand for you, but I have found that the texture of edamame pasta is better than other bean/lentil pasta. So long as you don't overcook, it's less gummy. 1 Quote Link to comment Share on other sites More sharing options...
katilac Posted February 4 Share Posted February 4 What's the goal? Low carb and healthier, or is there another reason to swap? 2 Quote Link to comment Share on other sites More sharing options...
MEmama Posted February 4 Share Posted February 4 This edamame "pasta" is pretty good, the key is to not overcook. It does has a nice texture, especially the fettuccine. We stock up when it's on sale. https://www.vitacost.com/seapoint-farms-organic-edamame-pasta-fettucine Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted February 4 Share Posted February 4 8 minutes ago, MEmama said: This edamame "pasta" is pretty good, the key is to not overcook. It does has a nice texture, especially the fettuccine. We stock up when it's on sale. https://www.vitacost.com/seapoint-farms-organic-edamame-pasta-fettucine Hm, I'll look for this. I haven't seen a bean pasta that comes in long form. For the chickpea stuff, I always get spirals. 1 Quote Link to comment Share on other sites More sharing options...
Halftime Hope Posted February 4 Author Share Posted February 4 7 hours ago, katilac said: What's the goal? Low carb and healthier, or is there another reason to swap? Yes, lower carb and lower glycemic index. Quote Link to comment Share on other sites More sharing options...
Kanin Posted February 4 Share Posted February 4 I love lentil pasta. It's not low carb though. Quote Link to comment Share on other sites More sharing options...
MEmama Posted February 4 Share Posted February 4 3 hours ago, Matryoshka said: Hm, I'll look for this. I haven't seen a bean pasta that comes in long form. For the chickpea stuff, I always get spirals. Our local co-op sells it; maybe you can find it locally too. I just sent a link in case it's easier for someone to buy it that way. DH recommends the fettuccine over the spaghetti because the spaghetti is very easy to overcook. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted February 4 Share Posted February 4 I’ve seen pasta made with green beans at the Asian market. Ds liked it, but I doubt anything made with a bean is going to be low carb. You might all be more satisfied if you deconstruct those meals and try to get the flavors without pasta. Maybe chicken parm with no pasta or veggie alfredo or bolognese over sautéed carrot, onion, and zucchini strips. I know that when you want pasta you WANT pasta so I’d be asking the same question. Actually, I’ve just learned that this Kitchenaid pasta extruder exists so I’d probably use it as an excuse to buy the attachment and make my own GF egg pastas. Quote Link to comment Share on other sites More sharing options...
kbutton Posted February 5 Share Posted February 5 On 2/4/2024 at 11:03 AM, Halftime Hope said: Yes, lower carb and lower glycemic index. Lower glycemic index doesn’t mean an individual will not still respond with high blood sugar—beans mess with my blood sugar, for instance, more than some outright sugary stuff. Konjac noodles might be worth trying. I’ve been scared off by low carb substitutes, so I have a bag but am afraid to try these, lol! I think they come in a variety of forms/names depending on brand. They are from a tuber of some sort and are supposedly pretty bland and take on the taste of the dish they are in. 22 hours ago, KungFuPanda said: You might all be more satisfied if you deconstruct those meals and try to get the flavors without pasta. Maybe chicken parm with no pasta or veggie alfredo or bolognese over sautéed carrot, onion, and zucchini strips. I agree. This is my typical approach. I do use a cauliflower crust for pizza. It’s not bad. Some things might be good with riced cauliflower instead of rice if this person also is looking for a low carb solution for rice. Not all brands taste the same or have the same texture—I swear some just use all stem. Quote Link to comment Share on other sites More sharing options...
annandatje Posted February 5 Share Posted February 5 Just eat the pasta sauce by itself with a healthy side. Of course, this is not an option for lasagne. I have tried spiraled vegetables and many brands of protein pasta products, only to be disappointed in all of them as pasta substitutes. 1 Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted February 6 Share Posted February 6 On 2/4/2024 at 6:03 AM, Halftime Hope said: Yes, lower carb and lower glycemic index. You have to test your blood sugar to know how your body responds. Dh cant tolerate beans or grains in any variety without blood sugar spikes (and is not diabetic or overweight at all). 1 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted February 6 Share Posted February 6 I have yet to find any that I actually like. Quote Link to comment Share on other sites More sharing options...
Halftime Hope Posted February 6 Author Share Posted February 6 (edited) 59 minutes ago, prairiewindmomma said: You have to test your blood sugar to know how your body responds. Dh cant tolerate beans or grains in any variety without blood sugar spikes (and is not diabetic or overweight at all). We've got the testing dialed in. The weirdest thing is that pasta with ground beef and marinara or spaghetti sauce drops his blood sugar. Yep, drops it. It's the weirdest thing. Edited February 6 by Halftime Hope Quote Link to comment Share on other sites More sharing options...
freesia Posted February 6 Share Posted February 6 33 minutes ago, Halftime Hope said: We've got the testing dialed in. The weirdest thing is that pasta with ground beef and marinara or spaghetti sauce drops his blood sugar. Yep, drops it. It's the weirdest thing. When is he testing? It may spike it high first—at one hour and then drop it lower ( bc of all the insulin that is pumped out) by two hours. Quote Link to comment Share on other sites More sharing options...
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