Pasta from Legumes - Plant-Based Protein Source

The production of pasta involves the use of various legume plants such as lentils, soy, chickpeas, and peas. The process of making legume pasta is extrusion, where the raw food is subjected to high pressure and temperature until it becomes semi-liquid. This mass is then shaped into forms that give it its final shape, such as macaroni, penne, or spaghetti. The main ingredient of these pastas is legume flour with optional water addition, making them a very simple food. These pastas have many valuable properties. They are rich in protein and fiber and are gluten-free, making them suitable for people with celiac disease and other forms of intolerance. They have a low glycemic index (about 20) and a low glycemic load (about 8) (I. Turco et al. 2019), which is important information for people with diabetes and diagnosed insulin resistance. Legumes are sources of valuable micronutrients such as iron, calcium, zinc, and magnesium, and their consumption is associated with improved lipid profile parameters (cholesterol and triglycerides levels in the blood). All these properties can also be found in pasta made from legumes.

The subsequent table shows the content of nutritional components for the two types of legume pasta (red lentil and green pea pasta) and the two types of wheat pasta (traditional and whole grain pasta). The data pertain to the nutritional component content per 100 g of dry pasta and do not take into account the content of micro vitamins and minerals.

When comparing the culinary properties of conventional and plant-based pasta, a few important differences should be noted. Depending on the raw material used, plant-based pasta can take on many colors (red, green, black); they also have a characteristic slightly nutty flavor. Their structure is less narrow than traditional pasta, they are less resistant to each other and to a lesser extent they interfere with each other. When cooking, they absorb smaller amounts of water (plant-based pasta increases the volume of the pasta, and the pasta takes a couple of minutes to cook). They also require a slightly light nutty taste. They can be used as a vegetable, but they can also be used for food. Plant-based pasta can be used as a substitute for traditional pasta in dishes with sauces (tomato, pumpkin, spinach) or as a side dish for stews (meat or vegetable) or in casseroles or some soups. It is important to consider their characteristic taste, which can dominate other flavors and thus influence the overall experience of the dish. If there are no contraindications, plant-based pasta can serve as a valuable addition to the diet of people with diabetes and insulin resistance. Their addition can lower the glycemic index and load, which has a positive effect on blood glucose levels. On the plates of vegetarians and vegans, they can be an important source of protein, which is often critical in plant-based diets. In a gluten-free diet, the amount of carbohydrates that can be safely used is limited, so plant-based pasta as a naturally gluten-free product can be used to bring variety to the diet (many are marked with the symbol of a crossed-out ear of wheat). Small amounts of plant-based pasta are also allowed in a diet that is consistent with the LOW FODMAP protocol and is often used in irritable bowel syndrome. Furthermore, they can be used as a nutritious product to bring variety to the traditional diet.

Onion pasta is a commodity that is characterized by a relatively low price. It can be found in most well-known online stores and hypermarkets. Additionally, a wide range is available for online ordering. The price is around 6 zlotys per pack containing 250 grams of the product.