A friend of mine recently gave me two boxes of grain-free pastas to try. So I got to work making a grass-fed meat sauce with some veggies including onion, mushrooms, and peppers. Then I topped the pastas and enjoyed the leftovers for days. Below is a comparison of the two types.
Cappello’s is an almond flour pasta made with eggs , tapioca flour, xanthan gum, and sea salt. It literally takes 45 seconds to cook and tastes great! Very satisfying! The downside? A hefty price tag at $9/box—but you can get at least 3 servings out of it.
Tolerant’s Organic Red Lentil Penne was next up. The only ingredient? Lentils! How could this make a pasta dish? But it did. I would describe it as al dente. It’s great for vegetarians or vegans because it’s packed with protein.
Capello’s was a tough act to follow. I definitely preferred the taste and texture. Both can be purchased at Earth Fare. Leave a comment if you happen to try either of these pastas. I would love to know what everyone else thinks!