13 easy pasta alternatives to lose weight

If you want to lose weight, you should avoid pasta. We can defuse this old belief with wonderful alternatives. Although you should avoid traditional wheat spaghetti, there are delicious alternatives that enrich your diet.

That’s why pasta substitutes aren’t just good for losing weight

There are three good reasons to use pasta replacement products:

1. They ensure more well-being: Gluten intolerance or bloating can make eating your favorite pasta an ordeal.

With gluten-free pasta variations, the pasta dish is transformed into healthy “comfort food”.

2. A pasta substitute is particularly interesting for fitness fans: They are bursting with plant-based protein and can have a supportive effect on a diet for muscle building.

3. In order to maintain your desired weight or lose a few kilos, you don’t have to vehemently do without pasta.

Healthy, easily digestible and tasty pasta creations can be prepared from chickpeas, brown rice or quinoa. See for yourself!

The 13 best alternatives to conventional pasta

1. Quinoa Pasta

Due to its high protein content, quinoa has long been considered a superfood in the fitness scene. In addition, the small grains from South America do not contain gluten. We already know quinoa as an additive in salads and low-carb recipes. In noodle form, it is most similar in consistency to conventional pasta.

2. Sweet Potato Spaghetti

Very easy to make yourself: Simply cut an elongated sweet potato into spaghetti with a spiral cutter or alternatively conjure up wide ribbon noodles with a conventional potato peeler.

Served with fresh, steamed vegetables and a creamy, light cream sauce – seasoned with tomato passata or a hint of orange juice. So good, so delicious.

3. Edamame Pasta

Edamame is the trend vegetable in the globally hyped Poké Bowls and Buddha Bowls. Whether whole soybeans or in pasta form – they convince with a lot of iron and sufficient fiber and therefore serve as an ideal plant-based protein substitute. The texture and bite of edamame spaghetti is very similar to traditional pasta.

4. Brown rice noodles

Rice and pasta lovers at the same time can kill two birds with one stone with this product. The whole grain, protein and fiber-rich noodles are easily digestible. Especially those who suffer from a gluten intolerance can fall back on the brown rice noodles.

But be careful when cooking: they become soft very quickly!

5. Black bean spaghetti

A great change of color on the plate: the black bean spaghetti taste very nutty and aromatic. They also score with a high protein content and only a few carbohydrates. Only the consistency is a bit softer than usual.

6. Chickpea Pasta

Pasta al dente is great with chickpeas. The noodles made from the popular small legumes score with protein and fiber and therefore keep you full for longer. Chickpea noodles are very popular with vegans and people with gluten intolerance, mainly because they are so versatile. As a pasta salad, casserole or classic pasta dish – they always taste good at any time.

7. Red Lentil Pasta

In addition to the chickpea noodles, one of the first gluten-free noodle variants in Germany. Pasta made from red lentils also provides a lot of vegetable protein and fiber. However, you should only simmer them very gently, otherwise the noodles can disintegrate.

They taste particularly delicious with hot tomato sauces.

About the recipe: Red lentil pasta with spicy chorizo

Red lentil pasta with spicy chorizo

Thorsten Südfels/Fit For Fun

8. Green Pea Pasta

Pea noodles are made from pea flour. They are high in protein and provide iron, calcium and fiber. Unfortunately, they do not taste like wheat pasta, but thanks to the high vegetable protein content of 20 grams per 100 grams, they are a sustainable meat-free source of protein, especially for athletes.

9. Konjac noodles

No carbohydrates, hardly any calories and still a lot of fiber – that’s what makes the konjac pasta so special. Appearance and bite are very different from the usual linguini. Konjac noodles, also known as Shirataki (“white waterfall”), are made from the Japanese konjac root and are very similar in consistency to glass noodles.

11. Soba noodles

Like sushi, soba noodles made from buckwheat are part of traditional Japanese cuisine. The slightly nutty taste goes particularly well with creamy peanut sauces. The noodles are prepared in no time at all.

To the recipe: Soba noodles with crispy tofu

Soba noodles with crispy tofu

StockFood

12. Zoodles

The most famous zoodles are the zucchini spaghetti. But you can also use a spiral cutter to prepare ingenious vegetable spaghetti from carrots, pumpkin or kohlrabi. They taste great warm with a fiery tomato sauce or green pesto, or cold as a salad with a light honey-mustard vinaigrette.

Of course, the taste of the healthy substitute pasta differs from the usual pasta made from durum wheat semolina – but it doesn’t lose anything in terms of enjoyment. Especially in summer they are an easily digestible, fresh low-carb alternative.

13. Seaweed Pasta

Sustainable, low carb, low in calories and especially popular with Paleo supporters. Algae pasta is rich in omega-3 fatty acids, iron and folic acid. In combination with a fruity tomato sauce, peppers and zucchini, it tastes wonderfully fresh – and scores with a nutty-smoky aftertaste.

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