“I Tried Lupini Bean High Protein Pasta. Here’s What I Thought”

There are few things more delicious to me than a bowl of just-made pesto pasta, with garden-grown basil and pasta that looks like your grandmother made it in her little pasta press. As someone who loves carbs and protein from different and usual sources, I was surprised to see that a can of brami fusilli (made of semolina flour and lupine kernels) contains almost twice as much protein as the regular kind.

Lupini beans, native to the Mediterranean including Italy, Spain, and North Africa, have become a popular snack in restaurants up and down the Italian coast and in other countries that lie on the shores of the Mediterranean and the Adriatic. With 26 grams of protein per cup, it’s among the highest protein foods you can grow, other than soybeans.

The main reason lupine beans have not been taken off in America is that they take days (and weeks) to soak to remove the bitter taste and toxins. However, once this task is completed, lupine beans (or lupine beans) contain more protein than any other food grown on the planet.

By now you may have already fallen in love with chickpea pasta or any other high-protein option, but Lupini beans are competitive when it comes to protein per 3-ounce serving. Here is how it stacks up.

Most traditional pasta has 7 grams of protein per 100 grams, or 3.5 ounces, and nothing compared to vegan options made with legumes. (Whole-wheat pasta has a slightly higher percentage, with 7.5 grams of protein per serving, and 6 grams of fiber.)

  • black bean pasta Contains 25 grams of protein and 15 grams of fiber per 100 grams
  • Red lentil pasta Contains 21 grams of protein and 19 grams of fiber per 100 grams
  • Bean Lupini Pasta Contains 21 grams of protein and 11 grams of fiber per 100 grams
  • chickpea pasta Contains 14 grams of protein and 8 grams of fiber per 100 grams

Read more: What are the healthiest high protein pastas?

Lupini bean pasta also contains 54 grams of net carbs, compared to 71 grams for traditional pasta.

Well, it is very healthy. But how does it taste? This is where the best news comes in.

What does Lupini bean pasta taste like?

Instruct the box to cook the pasta in boiling water for five minutes or until firm. I set my alarm for three minutes, filtered it and removed it from the heat, and ran cold water over it. Strainer to make sure it stops cooking. I just had a feeling this fusilli would taste better. You’re right. As the pasta cooled it continued to soften, and by the time I mixed up the fresh dairy-free pesto sauce (with basil leaves just cut from my herb garden) I ended up tasting it at a warm temperature and it was perfect. You will never know the difference between Lupini Bean and regular pasta.

Because I actually like whole-wheat pasta that has a bit more chewiness and this is what it’s like: The bite is a bit sticky, and like al dente pasta, it needs more chewing than white flour pasta. That’s a good thing in my book because fiber is a healthy taste for me.

For a healthy vegan pesto sauce done in three different ways, check out this vegan pesto sauce from Sarah Bond, founder of the Live Blog, Eat Learn.

For more plant-based recommendations, visit The Beet’s Product Review articles.

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