Explore the latest in pasta options, made with veggies, legumes, and other grains, to find a flavorful new favorite.
NEW PASTA VARIETIES
GREEN PEA AND QUINOA Though it looks like the spinach pasta we all know and love, this variety is packed with plant-based protein from green peas and high-iron quinoa flour.
RED LENTIL AND CARROT The striking color of this pasta comes from vibrant red lentil and carrot flours, which also add extra protein and fiber to each serving.
CHICKPEA AND CORN High-fiber chickpea flour pairs with corn flour for a slightly nutty taste that goes well with pesto, meat ragu, and other hearty sauces.
