High protein, low carb edamame and black bean pasta.

Pasta was once my go-to carb. At a point my my life, I could not go through a day without a pasta based dish. It was my addiction. Someone who knew about this decided to gift me a black squid ink pasta. Oh boy! My love for pasta could not surmount the look and high-end value of the black squid ink pasta. Isn't it amazing how psychology works? How appearance can change your perception and value of something?
Imagine my reaction, walking down the aisle at the grocery store and stumbling on the black bean pasta which, just like the name, is also black in color. Of course, I eat black beans so, I grabbed it alongside the edamame based pasta.

Good thing about both pasta is that they are high in protein and fiber but low in carbohydrates. However, their calorie per serving is similar to some flour based pasta. If you are active or wanting to build muscles, you may consider this as as alternative to your protein shake.

Both pasta are easy to cook as you just boil it for about 10 minutes. My very first time making the black bean pasta, I tried cooking it in marinara sauce and for over 40 minutes, it did not get soft. See why following instructions is paramount? 

For my dishes, I first boil the pasta separately, drain it and simmer the cooked pasta in marinara sauce. Another way is to just boil the pasta and eat it with some meatball and sausage sauce. Whatever rocks your boat. Lastly, I mix flour based pasta and the alternatives (I still love my flour based pasta).

 
 
A mix of edamame and black bean pasta simmered in shiitake mushroom marinara sauce with a side of salad and fried plantains. Ingredients
 
 
 A mix of black bean pasta and linguine with meatballs simmered in marinara sauce and oven baked asparagus. A mix of black bean pasta and linguine simmered in spicy marinara sauce with breaded chicken and steamed veggies.

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