Kaizen Low Carb Pasta made with lupin flour is a health-conscious alternative to traditional pasta made with wheat flour and semolina. It is the best pasta I have found for those of us who follow a low-carb diet, such as keto enthusiasts, diabetics, or anyone looking to reduce their carbohydrate intake. It is also a great option for people who follow a gluten-free diet.
This product review will cover Kaizen pasta’s taste, texture, nutritional value, preparation, and overall value. As a bonus, I will also share a simple recipe I developed that uses Kaizen fusilli.
Taste and Texture
One of the most critical aspects of any pasta product is its taste and texture. Kaizen low carb pasta aims to mimic the familiar experience of traditional pasta, and it does a commendable job.
Taste
The pasta has a mild, slightly nutty flavor that pairs well with a variety of sauces. It reminds me of chickpea pasta.
While it doesn't have the same taste as pasta made from wheat flour and semolina, it is quite enjoyable when combined with robust sauces like marinara or Alfredo.
Texture
The texture is pleasantly firm, though slightly different from traditional pasta. It is a bit chewier, which can take some getting used to, but it holds up well in both hot and cold dishes.
Nutritional Value
Kaizen low carb pasta shines in its nutritional profile, making it an attractive option for health-conscious consumers.
Low in Carbohydrates
This pasta is significantly lower in carbs compared to regular pasta, making it suitable for low-carb and keto diets. Each serving contains only 6 grams of net carbs, depending on the specific variety.
The company has also come out with an even lower-carb pasta line, which I have ordered and will review after I have tried it.
High in Protein
With 20 grams of protein per serving, this pasta helps in meeting daily protein requirements, which is beneficial for muscle maintenance and overall health.
High in Fiber
The pasta has 15 grams of dietary fiber per serving, contributing to better digestive health and helping to keep you full for longer.
Gluten-Free
Kaizen pasta has been reformulated with a gluten-free recipe, so more people can enjoy it.
No Artificial Ingredients
Kaizen prides itself on using natural ingredients, which is a big plus for those avoiding artificial additives and preservatives.
Preparation
Preparing Kaizen Low Carb Pasta is straightforward and similar to traditional pasta. Just bring a large pot of salted water to a boil, cook the pasta for about 5–6 minutes (to the desired texture), drain, and use as desired, with a sauce or in recipes.
Although the texture is different than traditional pasta made from wheat and semolina flours and cannot be cooked al dente, it's crucial to monitor the pasta closely to avoid overcooking so it does not become mushy.
Versatility
Kaizen Low Carb Pasta is versatile and, at the time of this post's publication, is available in four shapes: Fusilli, ziti, radiatore, and cavatappi. This makes it suitable for a variety of dishes.
It works well in classic hot pasta dishes like spaghetti Bolognese, carbonara, lasagna, and baked casseroles.
I used it to make a low-carb, high-protein, high-fiber version of a traditional Jewish sweet noodle kugel (a sweet egg, cottage cheese, and noodle casserole) and it was absolutely delicious!
It also holds up well in cold pasta salads, providing a hearty base for a variety of fresh ingredients.
Overall Value
Considering its health benefits, Kaizen low carb pasta offers good value for money. Although it is more expensive than conventional pasta made with wheat flour and semolina, the added nutritional benefits will justify the higher price point for many consumers.
It's particularly valuable for those who need to manage their carbohydrate intake, follow a gluten-free diet, or want a higher protein alternative to standard pasta.
Kaizen low carb pasta is an excellent product for anyone seeking a healthier alternative to traditional pasta without compromising on taste and texture. Its high protein and fiber content, combined with its low carbohydrate profile, make it a standout option for low-carb dieters and health-conscious individuals. While it may require a slight adjustment in cooking and texture expectations, its versatility and nutritional benefits make it a worthwhile addition to your pantry.
Low Carb Fusilli With Pork and Mushroom Ragu
I whip up this delicious, low carb pasta dish often because it's quick and easy to make and my husband and I both enjoy it.
I usually serve it with a side salad and, sometimes, with garlic bread made with Hero bread (expensive but 0 net carbs and exceptional taste and texture for a keto-friendly bread).
I hope you and your family enjoy it.
Buon appetito!
Servings: 4
Ingredients
Boiling water
Salt
1 pound ground pork
8 oz. portabello mushrooms
1/4 cup wine (red is traditional but white is good, too)
Chopped fresh or dried Italian herbs (optional)
15.5 oz. jar Rao's Homemade Marinara sauce
8 oz. box Kaizen Fusilli low carb pasta
Freshly grated Parmigiano-Romano cheese
Directions
- Bring a large pot of salted water to a boil while you make the pork and mushroom ragu (meat sauce).
- In a large nonstick skillet, crumble and lightly brown the ground pork over medium-high heat.
- Slice the mushrooms and add them to the browned pork. Stir occasionally until the mushrooms are soft.
- Stir in the wine and the optional seasonings and cook until the wine is reduced by about half.
- Stir in the marinara sauce and turn the heat to a low simmer.
- Stir the fusilli into the boiling salted water (some foaming is normal) and boil for 5 minutes.
- Drain and stir the cooked pasta into the pork and mushroom ragu. Turn the heat down to low and let the pasta "marry" with the sauce for 3 to 5 minutes.
- Divide into four portions and grate some Parmigiano-Romano cheese over the top just before serving.
The Best Low Carb, High Protein, Gluten-Free Pasta by Margaret Schindel
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