This is where I've landed on the subject too, it's not pasta, and doesn't sub for it. You can't really cook it al dente as you would with pasta. You can make perfectly fine meals with these things, but they're still vegetable dishes not pasta. Kind of like I always say if you think a turkey burger is a sub for a beef burger you'll be disappointed. It needs to be treated like turkey. I find that Asian sauces work better with veggie "noodles" than Italian.

I’m a fan of Seapoint Farms Edamame Fettuccine. I already eat plenty of wheat and there are times when I’d like to have something else in my diet. I’ll top those noodles with a hearty red pasta sauce loaded with veggies I’ve added. No, it’s not exactly like wheat pasta but I like its flavor and the other gummy alternatives I’ve tried don’t appeal.

My go to for adapting ragu and bolognese type pasta dishes has also been palm hearts. I haven’t seen noodle products made with them (and when I have, I dismissed them as too expensive) but canned and jarred palm hearts are available relatively economically in the U.K. and, particularly, in Spain, so I just drain and rinse them and slice them myself as a rustic style tagliatelle substitute.

I wanted to bring more vegan/plant foods into my high-fat low-carb diet this year so I made an order for Lupin flour - have been eating Lupin beans/seeds (altramuces - a classic Spanish bar snack, I find them in London at Portuguese shops) for years just hadn’t had them ground before - and a few other alternative flours and “bonders”. As soon as they arrive I’m going to try this low-carb pasta recipe


I like the idea of combining wheat gluten and konjac powder with flours.

They're not slimy after they're rinsed well but I felt like I was eating rubber bands. Couldn't develop a taste for them, no matter how I tried preparing them.