One of the main reasons I love blogging so much is because I get to discover new products and share my discoveries. I recently received three different types of pastas from Pasta Lensi and I’m going to talk about the good, the not-so-good and the delicious.
Pasta Lensi is an Italian company from the Tuscan town of Vinci (where Leonardo Da Vinci hails from) that makes pastas out of legumes. These pastas contain only one ingredient and are gluten-free, non-GMO, low in fat and sodium, cholesterol-free and a good source of iron and potassium. They are vegan and packed with fiber and plant-based protein. When eating high-carb food like pasta it is crucial to balance the protein-to-carb ratio to prevent an insulin spike whether or not you have diabetes.
There are three types of lentil-based pastas and I tried all three. I used two points of criteria:
- Does the pasta taste good on its own?
- Does the pasta taste good with cheese and tomato sauce? (This is how my family typically eats pasta)
The ingredient: chickpea flour. On its own, this pasta tasted like chickpeas and while I love chickpeas and hummus, this wasn’t so good. When I added grated cheese and tomato sauce, it suddenly lost its flavor and took on the flavor of the cheese and sauce. It tasted good and had a hearty consistency. I would also throw it in soups for added texture and protein. I would definitely eat it again.
Pasta Lensi Black Bean Sedani:
The ingredient: black bean flour. On its own, this was similar to the chickpea pasta – it tasted a lot like black beans and while I love all types of beans, this wasn’t that great. I added the cheese and sauce and it was just okay. The strong black bean flavor could not “disappear” the way it did with the chickpea pasta.
Pasta Lensi Red Lentil Fusilli:
The ingredient: red lentil flour. I love red lentils in soups but I could barely taste the red lentil flavor in here – it was very mild, so eating it on its own was fine. When adding cheese and sauce it pretty much tasted like regular pasta; I could not tell the difference. Pasta tends to be a heavy meal for me but because of the high amount of protein I didn’t feel lethargic after eating a full bowl. This was the clear-cut winner and I can see myself eating it on a regular basis and even trying it in cold pasta salads, as well as warm pasta dishes. I think if I served it to guests they probably won’t notice it’s not made of wheat flour!
Buy Pasta Lensi at Amazon.
I was not compensated for this post. I received samples and a gift card. Lensi Pasta: Delicious Lentil-Based Healthy Pasta (+ Walmart G.C. Giveaway) Pasta
Senior Reviewer Maytal Wichman has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 9, 7 and 4) and loves finding great products that make her family’s life easier.