An increasing number of pasta alternatives means you can satisfy a pasta craving even if you're gluten-free
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Good news if you suffer from Celiac Disease, gluten intolerance, or are one of the millions of Americans who choose to eat gluten-free: you have way more options nowadays when it comes to still enjoying your precious pasta. Not to mention that lots of these newer noodles—including quinoa pasta, black bean spaghetti, and more—have much more nutritional value than your basic white pasta, says chef and dietitian Sara Haas, R.D.N. Here’s how to make the most of gluten-free pasta alternatives.
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Marinating beets can be a great gluten-free way to recreate ravioli, and this recipe, filled with cashew cream instead of cheese, happens to be vegan as well. Plus, beets pack a great nutritional punch: They're known for their antioxidant capabilities and can even enhance your performance in your next race or competition.
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Red Lentil Pasta
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Going for a protein-filled pasta to refuel after a long workout session? Lentil pasta is your answer, and it's jammed with fiber too. But make sure you check the label to guarantee that it's totally bean-based. "If your pasta is completely vegetable or bean-based, then that should be the first ingredient," says Carissa Bealert, R.D.N. (Here's everything else you should know about whether those bean and legume pastas are actually healthy.)
You can sub it in for regular noodles in any of your go-to pasta dishes, with the added bonus of feeling fuller afterward. (Plus, of course, they're gluten-free!)
Buckwheat or Soba Noodles
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You don't have to miss out on the Italian cheese-stuffed classic: make gluten-free manicotti by sauteeing and rolling up eggplant. And eggplant is a nutrient-dense, low-carb, great food to help you manage your weight.
Have extra eggplant in the fridge? Whip up these other eggplant alternatives, like eggplant pizza and chips.
Brown Rice Pasta
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Don't stop your zucchini-pasta swap with zucchini noodles; strips of veggies make a perfect lasagna alternative. For example, this gluten-free, vegan no-bake zucchini lasagna, featuring a secret ingredient: pine-nut ricotta. You'll feel like you indulged in an Italian favorite based on the taste, but it'll sit so much lighter than regular pasta after you eat it.