TOLERANT Pasta Review + Recipe
Time to read 2 min
Time to read 2 min
I’ve had my fair share of experiences with various types of pasta, mostly because I love making vegan mac ‘n’ cheese. Sometimes I’m cooking for a gluten-free friend, and have to find a good substitute for the semolina/durum wheat pasta that I usually have on hand. Quinoa pasta, brown rice pasta, you name it, I’ve probably tried it out. Then, a few weeks ago, I heard about TOLERANT Foods. The company is centered on providing healthy, allergy-friendly pasta that can not only replace gluten-y noodles, but also make it a healthier alternative.
For example, the Black Bean Penne boasts 22g of protein per serving! Plus, the ingredients are simple; each noodle is only made up of the designated legume.
I got to try out two varieties of their noodles, the TOLERANT Foods Red Lentil Fettuccine and the Black Bean Rotini. With the red lentil pasta, I created the delicious Creamy Butternut Pasta featured in Vegan Cuts Fall Harvest eBook. The noodles cook up in no time at all and don’t soak up too much of the sauce, which is a problem I’ve experienced with other gluten-free pastas.
When trying out the Black Bean Rotini, my first impression was. “Awesome! Black noodles!” How often do you see vegan black pasta? They took a little longer than the red lentil pasta to become soft, but looked awesome with my vegan mozzarella/cheddar sauce. I added in some soy ch0rizo and greens, essentially making a Mexican bowl where the beans take another shape. Pretty cool!
The Penne looks very promising, and I can’t wait to make a creamy alfredo dish with it, or even an aromatic marinara meal. Mmm… If you are looking for an organic, gluten-free, soy-free, nut-free, etc. pasta, I highly recommend giving TOLERANT Foods noodles a try. Cool, naturally-colored pasta that you can serve to anyone!