If I had to choose one type of food to eat for the rest of my life, and it didn’t negatively impact my health, it would absolutely be Italian.
I’ve been a pizza connoisseur my whole life, a big bowl of pasta is my comfort food, and my all time favorite dessert is the tiramisu from Tutta Bella. #iykyk
But we know that pizza, pasta, and tiramisu doesn’t exactly scream health. It’s loaded with the processed, unhealthy gluten that is grown in the US, lot’s of antibiotic rich dairy, and way too much sugar. This is a nightmare for your gut and digestion if eaten regularly.
How you ask?
When I first heard about Banza or Tolerant pasta, pastas that are made purely of lentils, chickpeas, or beans, I had my doubts. It sounded too good to be true and like I was going to waste my money trying it. I figured they would taste too “beany”.
To my surprise, these new pastas have been a hit for me and Brian, and they have been an easy way for me to appease my Italian loving heart while keeping my digestion and gut happy.
I am not telling you they are an equal swap.
Tolerant noodles that are made of lentils have a nice texture, though a bit harder than a typical white noodle, and they definitely have a lentil flavor. This was surprising at first but I’ve grown to love it.
Banza noodles are made of chickpeas along with a few other ingredients. They are much closer to the taste of white noodles, but their texture is a bit softer, so you want to be sure to cook them al dente.
Either way, if you are able to make the swap, you will be increasing your fiber and prebiotic bacteria intake exponentially when comparing it to white noodles. Top the pasta off with some additional veggie loaded fiber and your dinners will be super nourishing for your gut bacteria. One serving of this pasta dish has about 10 grams of fiber, 1/3 of a your daily need!
Let me know what you think of these pasta brands if you give them a try. They have become widely available at most grocery stores and are on Amazon. Pairing them with some sweet potatoes, mushrooms, beef, garlic, and thyme is one of my favorite ways to enjoy them, but really, the options are endless!
Takes about 30 minutes, makes about 4 servings
Naturally gluten free. Can be made dairy free by omitting the parmesan.
Meal Prep Tip: This is easy to make at the beginning of the week and warm up throughout the week. Just hold off on adding the cheese. When you want to warm some up, add a drizzle of olive oil to a pan over medium heat and warm it through. Top it with the cheese right before eating.