Bean Pasta

When I first heard about bean pasta I was a bit suspicious. Like a lot to be honest. I thought  it was going to rip apart  and dissolve while cooking and that it would made me really gassy. But  no! 

I love this pasta !!! It tastes just like fresh pasta and it only needs 2-3 minutes of cooking !!!

So yes , true love. If you eat low carb or liberal lchf , I highly recomend you to try this pasta. I used the brand Risenta. This pasta is made with 100% organic yellow soy beans:

•  It has 4 times less carbohydrates than normal pasta - 18g for 100g bean pasta 
• It´s high in protein (4 times more than normal pasta)- 44g for 100g bean pasta
• Has a low GI (glicemic index)
• It´s high in fibre( 6 times more than normal pasta) - 15g for 100g bean pasta
•  It´s completely gluten free. 

On the package it recommends 50g bean pasta per person. I can agree with the portion side if you are eating the pasta as a side dish to some meat, fish or vegetarian alternative. If the pasta is your main dish I would recommend you to use  around 80-100g. I use 100g when I make it. 

Bean pasta with oat cream, asparagus,walnuts and black pepper.

Bean pasta with broccoli x2! : broccoli pesto and coconut oil fried broccoli ! Plus some cashew nuts! 

Bean pasta with pesto, cherry tomatoes, mozzarella and pumpkins seeds.

My absolute favorite!

Risenta´s bean pasta with creamy pesto sauce and cherry tomatoes

Risenta´s bean pasta with a vegan creamy tomato and mushroom sauce