Pasta has officially kissed carbs goodbye and gone full-on protein. 66% fewer carbs and 4x more protein than normal pasta, to be exact. With fewer carbs than quinoa and more protein than good old chicken. Just cook, add your favourite sauce, and dig in. It's too good to resist!
66% fewer carbs than normal pasta
Premium pea protein concentrate
Vegan & soy-free
Our secret? We replaced carbs with protein.
You don't need carbs to make delicious pasta. Our Protein Pasta is made of premium pea concentrate, not regular pea protein flour (which is just dried and ground peas). You make it by filtering out all those pesky carbs, leaving only super nutritious protein behind. For a seriously premium, great-tasting, high protein pasta with all the essential amino acids, no animal products, and no soy.
We wanted to develop a great tasting pasta that was high protein, vegan, and soy-free, but still looked and tasted like your favorite comfort food. This is made possible by our protein source: pea protein concentrate. It’s not only perfect for pasta making; it also contains all the essential amino acids (which your body can’t make on its own).
Thanks for asking! Our Protein Pasta is made out of pea protein concentrate, which is different than regular pea flour. When you make pea protein concentrate, you filter out the carbs and the fiber, leaving only the high quality nutritious protein behind. Regular pea flour is just dried and ground peas. At foodspring, our goal is to make only the most forward-thinking products. That's why we took the extra step of using pea protein concentrate.
There are two ways to enjoy pasta: classic Italian al dente or a bit softer. If you prefer Italian-style, we recommend boiling our Protein Pasta with a bit of salt for 7 minutes. If you like your noodles softer, increase cooking time to 10 minutes. Cooking time may vary depending on the water in your area. Just like with regular pastas, grab a fork and try your Protein Pasta to see if it’s done enough for you.
High protein pastas can be made both with and without gluten. But if you don’t add gluten, you need to add egg so the noodles maintain their structure. Because our Protein Pasta is vegan, we have to rely on wheat flour to maintain stability. Without gluten, our noodles wouldn’t stay noodle-y enough.