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Thread: Pasta alternatives

  1. #1
    Join Date
    Apr 2006
    Atlanta, GA

    Default Pasta alternatives

    Aside from polenta, anyone have lovely pasta alternatives? I just feel like it's so heavy in my stomach...

    I for one, love to chop up tempeh and substitute chunks of that for actual pasta. It's quick (just defrost in the microwave and add to sauce!), healthy, and chock full of protein and fiber. One serving is 4pts... a bit more than I'd like!... but still, a welcome change from just plain noodles.

    Any other fabulous ideas?

  2. Default Re: Pasta alternatives

    Spaghetti squash is a great alternative.

    Also try making veggie "ribbons". Use a peeler to make ribbons of carrot, zucchini, etc.

    Bulgur, couscous, quinoa or any other grain are nice sides as well.

  3. #3

    Default Re: Pasta alternatives

    Have you seen the Tofu Shirataki? Not everyone likes them, but I can find them locally and it's a nice change.
    SW 252.6/WWG 157/2013 Restart 192.6/CW189

  4. #4

    Default Re: Pasta alternatives

    I often take a julienne peeler and use it to make "noodles" out of different veggies... zuchinni in particular!
    hw253/sw200.4/cw 197.8/gw160
    3days 100% OP!

  5. #5
    Join Date
    Apr 2005
    Kennewick, WA

    Lightbulb Re: Pasta alternatives

    Love the veggie ribbons idea!

    A beans and rice mixture is a good substitute for pasta, depending on the sauce you're planning. Lentils are good, too, with hearty/meaty sauces over them.

    And even though it's technically the same stuff, whole wheat couscous is a nice change from pasta, too.
    Started WW 4/18/05~~60+ pounds gone 11/15/06~~trouble maintaining, back on program 10/14/07

  6. #6
    HealthyFoodie Guest

    Lightbulb Re: Pasta alternatives

    Kasha [Buckwheat] is a fave for me, esp. with onions and mushrooms.

    I like soba noodles, too--I make a great oriental style slaw with 'em, or serve them with tofu and steamed veggies.

    Barley is an underused grain, too, and can be really satisfying. I make barley 'risottos' when I'm in a mood for a filling pilaf dish.

    Try out several rice blends [not mixes, just blends of grains]. Lundenberg makes some amazing brown rice blends; what delicious textures and flavors!

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