Carbs so low, you won’t believe it’s pasta!
Pasta has officially kissed carbs goodbye and gone full-on protein. 66% fewer carbs and 4x more protein than normal pasta, to be exact. With fewer carbs than quinoa and more protein than good old chicken. Just cook, add your favorite sauce, and dig in. It's too good to resist!
- 66% fewer carbs than normal pasta
- Premium pea protein concentrate
- Vegan & soy-free
Our secret? We replaced carbs with protein.
You don't need carbs to make delicious pasta. Our Protein Pasta is made of premium pea concentrate, not regular pea protein flour (which is just dried and ground peas). You make it by filtering out all those pesky carbs, leaving only super nutritious protein behind. For a seriously premium, great-tasting, high protein pasta with all the essential amino acids, no animal products, and no soy.
We’re reinventing pasta traditions.
Grandma’s Bolognese (but vegan!)
Simple, delicious 5-minute pesto
One pot pasta with fresh veggies
| Nutrition facts | per 100g uncooked pasta |
|---|---|
| Energy | 1480 kJ / 350 kcal |
| Fat | 3.8g |
| of which saturates | 0.8g |
| Carbohydrates | 25.0g |
| of which sugars | 1.5g |
| Fiber | 10.0g |
| Protein | 50.0g |
| Salt | 0.04g |
Note: May contain traces of egg.
Confession: I don’t know how to make pasta
DON’T WORRY! WE CAN HELP!
1. Bring a pot of water to a boil with a bit of salt.
1 liter of water per 100g of pasta. No measuring cup handy? Just make sure the water covers the pasta all the way.
2. As soon as the water boils, add the pasta.
Yes, you have to wait until AFTER the water has started to boil! Doing it the other way around is just wrong.
3. After 7 minutes, taste a piece of pasta from the pot.
Is it perfect? Strain it! Still too hard? Keep boiling it another minute or two, then taste it again.
Vegan Protein Pasta Bolognese
Nutritional values per 100g: 199 cal, 13g protein, 7g carbs, 4g fat
Per serving: 705 cal, 74g protein, 41g carbs, 22g fat
Here’s what you need:
(for two people)
- 100g granulated soy
- 200 ml vegetable stock
- 1 tbsp olive oil
- 1 clove garlic
- 1 onion
- 1 big carrot
- 2 celery sticks
- 1 can chopped tomatoes
- 2 tbsp tomato paste
- salt, pepper, bay leaf, basil, vegan parmesan (optional)
- 200g Protein Pasta from foodspring
- Pour the vegetable stock over the granulated soy and let sit for about 10 minutes. Drain the liquid and set aside about 150 ml.
- Cube the garlic, onion, carrot, and celery.
- Heat the oil in a pot and sautee the granulated soy until brown.
- Put all the vegetables in the pot and sautee for a few minutes. Season with salt and pepper.
- Add the tomatoes, tomato paste, and the remaining vegetable stock and simmer for 20 minutes at low heat. Add another bay leaf as desired.
- In the meantime boil the Protein Pasta in salted water.
- Season the bolognese again and serve with the pasta. Garnish with basil and parmesan.
Protein Pasta with basil pesto
Nutritional values per 100g: 439 cal, 32g protein, 17g carbs, 26g fat
Per serving: 775 cal, 56g protein, 30g carbs, 46g fat
Here’s what you need:
(for two people)
- 20g pine nuts
- 30g cashews
- 40g basil
- 1 clove garlic
- 60 ml olive oil
- 1 tbsp nutritional yeast (optional)
- salt, pepper, vegan parmesan cheese as desired
- 200g Protein Pasta from foodspring
- Roast the pine nuts and cashews in a pan without oil until golden brown.
- Combine all the ingredients in a blender or chopper. You've just made pesto!
- Boil Protein Pasta in salted water.
- Mix pasta and pesto and serve. Garnish as desired with fresh basil, pine nuts, and parmesan.
Protein Pasta Arrabbiata
Nutritional values per 100g: 181 cal, 19g protein, 12g carbs, 6g fat
Per serving: 618 cal, 65g protein, 40g carbs, 20g fat
Here’s what you need:
(for two people)
- 1 clove garlic
- 1 chili pepper (or 1 tsp chili flakes)
- 2 tbsp olive oil
- 400g chopped tomatoes
- 1/2 bunch parsley
- salt, pepper, basil, vegan parmesan
- 250g Protein Pasta from foodspring
- Mince the garlic and chili pepper.
- Heat the olive oil in a pot. Carefully sautee the garlic and chili.
- Add the tomatoes and simmer for 10-15 min. Season with salt and pepper.
- In the meantime boil Protein Pasta in salted water.
- Add the pasta to the sauce and mix. Chop the parsley and add to the pasta.
- Garnish with basil and parmesan as desired.
One Pot Protein Pasta
Nutritional values per 100g: 108 cal, 10g protein, 6g carbs, 5g fat
Per serving: 745 cal, 66g protein, 38g carbs, 34g fat
Here’s what you need:
(for two people)
- 1 onion
- 200g cherry tomatoes
- 100g Kalamata olives
- 3 tbsp tomato paste
- 1 handful fresh basil
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 pinch pepper
- 650 ml water (cold)
- capers (optional)
- 250g Protein Pasta from foodspring
- Cut the onion into rings and halve the tomatoes.
- Put dry Protein Pasta in a pot with onion, tomatoes, olives, tomato paste, basil, olive oil, salt, and pepper. Add the water.
- Bring to a boil and simmer for about 12 minutes. Stir occasionally.
- Season again and serve. Garnish with capers as desired.
Frequently Asked Questions
We wanted to develop a great tasting pasta that was high protein, vegan, and soy-free, but still looked and tasted like your favorite comfort food. This is made possible by our protein source: pea protein concentrate. It’s not only perfect for pasta making; it also contains all the essential amino acids (which your body can’t make on its own).
Thanks for asking! Our Protein Pasta is made out of pea protein concentrate, which is different than regular pea flour. When you make pea protein concentrate, you filter out the carbs and the fiber, leaving only the high quality nutritious protein behind. Regular pea flour is just dried and ground peas. At foodspring, our goal is to make only the most forward-thinking products. That's why we took the extra step of using pea protein concentrate.
There are two ways to enjoy pasta: classic Italian al dente or a bit softer. If you prefer Italian-style, we recommend boiling our Protein Pasta with a bit of salt for 7 minutes. If you like your noodles softer, increase cooking time to 10 minutes. Cooking time may vary depending on the water in your area. Just like with regular pastas, grab a fork and try your Protein Pasta to see if it’s done enough for you.
High protein pastas can be made both with and without gluten. But if you don’t add gluten, you need to add egg so the noodles maintain their structure. Because our Protein Pasta is vegan, we have to rely on wheat flour to maintain stability. Without gluten, our noodles wouldn’t stay noodle-y enough.
*Compared to conventional pasta
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