Legume Pasta

Legume Based Pasta

White flour, and foods made from it, are a big scare for an ever increasing number of people. Alternatives to “traditional” foods that offer a higher content of fibre, protein or minerals are becoming more and more fashionable. These alternatives include legume pasta, which is most often made from lentils, chickpeas, peas, soy or beans. Pasta made from several types of legumes or their combination with rice is also common.

Why Eat Legume Pasta?

Legume pasta is not only a salvation for those who reject white flour, its existence will be appreciated especially by celiacs and individuals with gluten allergies or intolerances. Egg‑free legume pasta is also suitable for vegans. Legume pasta is characterized by:

• high protein content (over 20%),
• high in fibre,
• low percentage of carbohydrates, and
• low glycemic index.

Thanks to these properties, legume pasta can easily fit into the diet plans of individuals who are trying to gain muscle mass, lose excess fat, or simply watch their protein intake. In the case of a classic diet (carbohydrate intake in the range of 45‑60% of total energy intake), it is important to remember to supplement carbohydrates from other sources.

Legume pasta can be used in exactly the same way as classic rye or wheat pasta. However, when preparing them, it is necessary to take into account the significantly different taste and structure. Legume pasta is a great way to include legumes in the diet, and it works especially well in meatless dishes.