Many gluten-free types of pasta are made from brown rice, quinoa, cornflour, and even black bean. And yes, each has a slightly different feel! For example, brown-rice based pastas need less cook time for that al dente pasta texture.

Here’s a summary of some great ones we’ve tried.

Spaghetti Squash Pasta

Spaghetti squash is incredibly easy to prepare. All you have to do is cut the squash in half, remove the seeds, and pop the halves face-up into an oven for 50 minutes. You need to bake it at 400 degrees. After taking it out the oven and letting it sit for 30 minutes, use a fork to scrape out the long, stringy strands. Tomatoes, shallots, garlic, and peppers are great companions to spaghetti squash.

Zucchini Noodles aka Zoodles

Zoodles are strands of zucchini that are cut into the shape of noodles, so they can be eaten just like pasta. Zucchinis are over 90% water by weight, so you should expect your cooked zucchini noodles to be a bit watery. Zoodles are super low in calories and carbs. They are gluten-free and deliver essential nutrients like vitamin A, vitamin C, and fiber. If you’re serving the noodles with a hot sauce, don’t cook the noodles in the sauce. Add the sauce after the noodles have been cooked.

Andean Dream Quinoa Gluten-free Spaghetti

Taste and texture-wise, it’s almost indistinguishable from grain-based spaghetti! This is the go-to brand if you’re craving the taste of traditional pasta without having to cheat your diet. With quinoa-based spaghetti, make sure the water is boiling before adding the pasta to cook. Otherwise, it will congeal or clump after cooking.

Explore Asia Black Bean-based Pasta 

It’s unbeatable in terms of nutritional value. Because the pasta is made with black beans, it has very high protein, fiber, and iron content. It is perfect for vegans who have to watch their protein intake (or lack of). The taste is not too different from wheat-based pastas and the texture is much chewier.

Gluten-free spaghetti is one of my favorite meals because the pasta offers more nutritional benefits since the pasta has 30% more fiber than traditional wheat pastas. Remember to add a few drops of olive oil or coconut oil before mixing in your sauce to prevent sticking.

Banza Chickpea Pasta

High in fiber and protein, Banza chickpea pasta is another great option for those trying to add more protein to their diet.  A bowl of high-protein pasta hits the spot after a workout session without feeling sluggish or guilty! It has a low glycemic index, meaning that it promotes a steady digestion for a longer period of satiety.

It tastes like “normal” pasta too! Use chickpea pasta to make traditional pasta dishes, such as mac and cheese, spaghetti, and fettuccine alfredo. This pasta can also be prone to sticking, so make sure to add olive oil or coconut oil when cooking.

Red Lentil Pasta

Made completely out of red lentils, you’ll have no problem reaching your protein quota for the day. Each serving gives you about 11 – 12 grams of protein, that’s about double the protein of traditional pasta! Red lentil pasta is gluten-free and high in fiber.

Now, let’s talk carbs: red lentil pasta has a slightly lower content than traditional pasta, making it a healthy way to replenish your body’s glycogen stores after a workout.

“Why should I try these alternatives to pasta?”

Sadly for some of us, traditional wheat-based pasta and other gluten-based food products are hazardous to our bodies. (Yup, I’m talking about Celiac Disease). Additionally, a diet that consists of too much pasta and other complex carbohydrates leads to threatening fluctuations of insulin and weight gain.

So, try incorporating these delicious alternatives to wheat-based pasta for a more well-balanced diet and to fulfill your pasta cravings!

What are your favorite gluten-free pastas? Share with us in the comments!