Reinventing A Classic – Bean-based Pasta Explore Cuisine

May 24, 2024 by Chef David

By Chef David

Pasta is traditionally made from wheat, water, salt, and sometimes eggs which comes in a variety of shapes, and sizes. It is easy to cook, just put it into boiling water. Pasta has been a staple food for many cultures. Some suggest it originated in China during the Shang Dynasty (1700-1100 BCE). Variations emerged in every continent, each slightly different.

These versions, like today’s pasta, have neutral flavors and provide a good source of energy because they are high in carbohydrates. Wheat pasta has a firm and chewy texture and absorbs sauces. Pasta can be accessorized with just about any sauce, sweet, savory, spicy, or eaten plain.

What could make it better? Maybe adding more protein. This is exactly what pasta made from beans delivers.

Is Pasta Healthy?

Plain cooked pasta is composed of 62% water, 31% carbs, and 6% protein. A 3 ½ ounce serving contains approximately 300 calories (depending on the type) and provides a variety of micro-nutrients as well as 14% RDA of manganese.

Replacing the wheat with beans (that have been dried and ground into flour) changes the nutritional value of pasta while retaining the distinctive shapes, and eating experience.

Bean pastas are gluten-free, and packed with protein, fiber, and nutrients, including iron, potassium, and calcium.  Different varieties of beans give the pasta a different taste and color.

Subtle Eating Difference

Bean-based pastas differ slightly from wheat-based pastas. Wheat-based pasta becomes mushy if left in water too long, while bean-based remains unchanged. The starch from the wheat can act like glue, binding the pieces to each other. Bean pasta may be a bit firmer and tends not to stick together. Instead of soaking up the sauce, it provides a canvas for the sauce to rest on. Bean-based pasta,  like traditional wheat-based, has a neutral flavor and can be fun to eat.

Plant Protein Made Simple – Explore Cuisine

Explore Cuisine makes their bean-based pastas from edamame, mung bean, black bean, and chickpea, as well as offering two lentil-based pastas (which we did not try).  Explore Cuisine’s ingredient list is simple containing flour made from ground beans or rice. Yes, the color of the pasta reflects the beans used. Each variety is a recognizable pasta shape, like fettuccine, fusilli, or spaghetti.

Founder, Joe Spronz, developed Explore Cuisine as a way to encourage his daughter, Mika (a picky eater) to eat healthier. These bean-based pasta add protein and vitamins to the meal.

We found them tasty, easy to make, and satisfying.

Explore Cuisine can be purchased online.

Explore Cuisine Selections

Explore Cuisine varieties provide a source of iron, potassium, and calcium, and are certified kosher parve by the OU. [Note: The Asian section is not certified kosher]

• Chickpea Fusilli is made from chickpea flour and brown rice flour. A serving (of 3 ½ ounces) contains 20 grams of protein, 360 calories, 72 grams of carbs, and 10 grams of fiber.
• Black Bean Spaghetti is made from black soybeans for its high protein and fiber content, and a distinctive rich color. Each serving contains 45 grams of protein, 320 calories, and 19 grams of fiber.
• Edamame & Mung Bean Fettuccine is made of edamame bean flour (soybeans) and mung bean flour. Each serving contains 42 grams of protein, 320 calories, and 24 grams of fiber. This was our favorite. It made a protein-packed one-dish meal, which pairs well when served with spaghetti sauce and cheese.

We liked the consistency of these non-traditional noodles, which went from the stove to the table, to the refrigerator maintaining their shape, and texture throughout.

Our Experience

We found Explore Cuisine compares favorably to traditional wheat pasta, providing a gluten-free, high-protein meal alternative. It was simple to cook, and a pleasure to serve, with no sticking or mushy mess.

Bean-based pasta is versatile and sturdy enough to compliment heavier thicker sauces, we enjoyed it with a chunky Ratatouille or heavier dishes like the Takout-Style Sesame Noodle recipe (below).

Experiment with bean-based pasta, from Explore Cuisine. It is ‘A Smarter Way To Pasta’ which lets you create high-protein dishes designed for an easy dinner or a Summer Shabbos afternoon.

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Takeout-Style Sesame Noodles – Adapted from the NY Times

This style, made with peanut butter and served cold, became a Chinese American staple in the United States in the 1970s.

Prep Time: 10 Minutes.       Yield: 4 servings

Ingredients

• 1-pound noodles (Explore Cuisine)
• 2 tablespoons sesame oil, plus a splash (Eden Foods)
• 3½ tablespoons soy sauce (Sempio)
• 2 tablespoons rice vinegar (Eden Foods)
• 2 tablespoons tahini (Once Again)
• 1 tablespoon smooth peanut butter
• 1 tablespoon granulated sugar (or maple syrup)
• 1 tablespoon finely grated ginger
• 2 teaspoons minced garlic
• 2 teaspoons chile-garlic paste, chile crisp or chile oil (Mr. Bing)
• Half a cucumber peeled, seeded, and cut into sticks (garnish)
• ¼ cup chopped roasted peanuts (optional)

Instructions:

Step 1 – Bring a large pot of water to a boil. Add pasta and cook until tender. Drain, rinse with cold water, drain again, and toss with a splash of sesame oil.

Step 2 – In a medium bowl, whisk together the remaining 2 tablespoons of sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic, and chili-garlic paste.

Step 3 – ¼ cup chopped roasted peanuts (optional). Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish.