Best Types of Plant-Based Pasta and Noodles
From a health perspective, the best types of plant-based pasta and noodles are made from whole grains or legumes. Because these are whole foods, rather than refined, they are rich in fiber and generally cause a slower, steadier rise in blood sugar than refined grains. They’re also often rich in nutrients like vitamins, minerals, and antioxidants. Whole grains, despite being vilified in the popular press as “bad carbs,” are nevertheless linked to lower risk of age-related illnesses, including cardiovascular disease and gum disease. If you aren’t allergic or sensitive to wheat, whole wheat pasta, especially organic, can also be an excellent choice. It has the added benefit of being “familiar” to picky eaters who may balk at pasta with a very different look, taste, and texture.
Pasta made from legumes such as chickpeas, mung beans, and green and red lentils also confer lots of health benefits. These foods are high in fiber and protein, as well as many vitamins and phytochemicals. Lentils are rich sources of folate and iron, as well as other important minerals such as magnesium, potassium, manganese, and zinc. They are also rich in polyphenols, which partially explains why diets rich in lentils are protective against diabetes, cancers, obesity, and cardiovascular disease.
Quinoa and corn are also commonly substituted for wheat in gluten-free pastas. And brown rice pastas are widely available in natural foods stores, Asian markets, large supermarket chains, and of course also online.
(Exercpt from The food Revolution network)