Barilla has launched a legume pasta range made of only one ingredient – either 100% red lentil or chickpea flour.
Both variants are high in protein and fibre, gluten-free, and pair well with all meats, vegetables and sauces.
“We’re seeing a growing trend towards higher protein plant-based foods, especially those with added health benefits. Legumes are a nutritious, plant-based and gluten-free powerhouse, loaded with protein to help you stay fuller for longer and fibre for a healthy gut. They also offer a great way to boost your daily serving of vegetables and pulses,” says Mirna, a licensed nutritionist (dietitian), breastfeeding expert (IBCLC) and prominent media commentator.
To make the pasts, the legume flour is mixed with water and kneaded for several minutes, before the dough is pressed and shaped into Casarecce, Penne and Fusilli.
Barilla’s new Chickpea Casarecce, Red Lentil Penne and Red Lentil Fusilli are now available nationally in hypermarkets and supermarkets.
