Read about these on Hungry girl. Shirataki noodle substitute. Tried to post picture but didn't know how, sorry. There's a video of her making these and they look delicious! Going to try them soon!
12/7/13 8:33 A
Thank you for all the great information & suggestions...I am so grateful to you all!!
11/17/13 12:30 P
By its very nature, whole wheat or other pasta- it will taste different and have a different texture. It takes time to adjust to a change, especially when you lived your entire life with one type of pasta.
There are many types of "healthy" pastas. Whole wheat, rice, soba noodles, shirataki noodles, spaghetti squash, quinoa pasta, and black bean noodles.
When choosing a healthy pasta, it is probably best to try to get over the notion that you will find something exactly like what you are used it. It can also help to consider the what the pasta will be used for, as well as the benefit you see in eating that type of pasta over another.
Personally, I enjoy Heartland whole wheat pastas, soba noodles, and Barilla whole wheat angel hair pasta. I did try many different brands for several meals at a time to decide what I like, and in the end it came down to what I was using it for. Heartland for cassaroles and lasagna. Soba noodles for soups, typically. Angel hair for spaghetti with tomato sauce or primaveras.
Now that I am accustomed to this type of pasta, I find when I eat regular pasta is has no taste or real texture. It is mushy, and tastes like... Well, nothing.
I might suggest trying to do a 50/50 mix of whole wheat and white pasta for a while and see if that helps the transition. They will need to be cooked in different pots, but it may help. My cousin and her family eat all pasta that way- 50/50 white pasta and spaghetti squash.
Hodgson Mills Brown Rice Pasta @ Walmart or Trader Joe's brown rice pasta....a little heavier but good.....it doesn't surge glucose levels as much... . Brown pasta is made from wholegrain (otherwise known as whole wheat, or whole meal) flour....That’s because the wholegrain flour that is used to make it contains far lower levels of high GI carbohydrates and higher levels of low GI carbs, which work in the opposite way to high GI carbs....if you make the switch to brown pasta, you soon grow accustomed to it and will find yourself preferring it for its better taste, health benefits and overall goodness as part of a healthy diet
I use Dreamfield's also.....more expensive but it has 5 digestible carbs
You’ve probably heard of quinoa. But have you heard or cooked with Quinoa pasta? It is a great substitution for white or even whole grain pasta and is gluten free. It is lighter and easier to digest than traditional pasta. Since we know that quinoa is a complete protein (15% of its total volume), it makes a great post-workout meal. Be careful not to overcook it. It can turn mushy very easily. It cooks faster than white pasta because it is not as dense. There are many shapes of quinoa pasta; elbow, macaroni, and spaghetti just to name a few.
Pasta Zero.... shirataki noodles contain ten times fewer carbohydrates than the average serving of pasta...if you try this ....it smells like fish when opening and you might need to clothespin-your-nose....Rinse until it doesn’t smell like fish and drain in a colander
Kelp noodles - According to NaturalNews.com, kelp noodles are a good alternative for those who love traditional noodles. They are made from seaweed and contain only six calories. They are raw and mineral rich and can be used like any regular noodles
10/19/13 10:07 A
I've tried desperately to like the whole wheat pasta, and even the Dreamfield's, but I just can't get used to the taste or the texture. I don't eat pasta enough to worry about it anyway, so when I want pasta, I eat the white stuff.
I've tried several brands of whole wheat pasta and I haven't liked any of them, but maybe I'll try a couple of the recommendations here. It probably won't work, though. Every now and then I go through this "okay, I'm going to try the whole wheat pasta again and I'm going to MAKE myself get used to it" but each time is a failure, so I've pretty much all but given up.
Again, I don't have it enough to worry about it and I just don't believe in forcing myself to eat something I don't like. I understand wanting to get used to it, though, the same reasons *I* wanted to get used to it, so I can eat pasta on a regular basis and not feel guilty about it. But I just don't have any luck.
Edited by: LYNNIEV at: 10/19/2013 (10:11)
Fitness Minutes: (11,105)
134 10/18/13 7:05 P
I found quinoa pasta at a store called Sprouts (it's kind of like whole foods, you should be able to find it there). It's made with quinoa and they add corn to it. It tastes very much to me like regular pasta, but it's completely gluten free. I wasn't looking for gluten free, I was looking for whole grain but I tried it and am glad I did. Sorry, I don't know the brand namd
Fitness Minutes: (1,925)
9/17/13 9:36 A
Last night I tried some Ronzoni Smart Taste Thin Spaghetti which is high in fiber. It was quite good.
Fitness Minutes: (7,415)
1,299 9/16/13 7:08 P
I have been eating whole-grain and whole-wheat pasta for a few years now. I really like it, both taste and texture. I particularly like Barilla's rotini in many of my dishes. I also buy Great Value whole-wheat pasta.
My YD tried made a blend of white cheeses and whole grain rotini for a cheese-n-mac. The entire family liked it, including my wife who previously had stated she didn't like whole grain pasta.
9/11/13 2:59 P
I use tofu noodles (usually found in the refrigerated section at Whole Foods). You have to drain and rinse them extremely well, then they can be topped with anything. Just remember to rinse very well or they will have a weird taste.
Fitness Minutes: (1,925)
9/11/13 2:06 P
I actually made zoodles (zucchini noodles) a couple weeks ago with marinara sauce & turkey meatballs I also made. It was "ok" I think I'd probably like the zoodles better with just olive oil and garlic and not as a substitute for spaghetti. And I DID find a store with Dreamfields pasta so will be trying that soon. Oh- if you're interested, try coleslaw cabbage with chopped walnuts and craisins with a poppyseed dressing (fat-free, of course). YUM. I like it as a side OR dessert.
Edited by: JULIEINFORT at: 9/11/2013 (14:08)
Fitness Minutes: (24,805)
9/11/13 1:24 P
I have started to use veggies in place of pasta. Spaghetti squash, zucchini and I just tried the prepared coleslaw cabbage. I like it in place of pasta most of the time. Once in a while, I just have to have regular pasta though. It provides an extra serving of veggies which is a plus. I usually serve it topped with marinara sauce and turkey meatballs or chicken parm. It freezed well, too, if there are leftovers.
Fitness Minutes: (1,925)
9/9/13 10:09 A
I've heard Dreamfields mentioned before, awhile ago. When I think of it I haven't seen it. But I just went to their website and see they have a "store locator" which lists stores near an address that carry Dreamfields. I will definitely be giving it a try now!!! For just once a week, maybe twice, I can deal with the price. Thank you.
Fitness Minutes: (2,895)
9/9/13 8:41 A
I have switched to Dreamfields, twice the price, but it breaks down in the body better. Under cook it a little, as it does seem to be a softer texture. The taste is the same as regular pasta, and It does not have that funny texture and taste, like the Whole Grain, or Wheat.
Fitness Minutes: (24,670)
2,690 9/6/13 7:45 P
I don't mind the Barilla whole grain, but my kids and my husband kinda do. They do like the Barilla Plus (in the yellow box) and the Barilla "white fiber", which they say tastes most like white pasta. I've looked at the labels for the basic protein/fiber/carb/calorie content and I recall the "plus" and the "white fiber" were comparable. I would personally rather avoid products that are "enriched" or have "added fiber" as opposed to less-processed naturally occurring fiber, but it's better than the plain white pasta.
Fitness Minutes: (1,818)
771 9/4/13 7:39 A
We always use Barilla. We've tried the whole wheat and do not like it.
I'm still looking also. The whole grain seems to be tough, and taste like cardboard, often irritating my stomach. No matter what topping I use, i just don't care much for whole grain.
Fitness Minutes: (1,925)
9/3/13 2:20 P
I would like to still be able to have pasta once or twice a week but would like to do it bit more "healthily." Like switch to a whole-grain pasta. So far I haven't found any though that I care much for- mostly it's the texture since the taste comes from what you eat WITH it. Can anyone recommend a brand that is better?
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