Organic Black Bean Spaghetti

These noodles have been amazing for my meal prep. I’ve been using them not as a protein replacement but as a way to bulk up meals without having to have tons of carbs and tons of protein shakes. My meal preps which include these noodles and a serving of protein are easily in the 40-70g of protein range. Easily helping me reach my goal of 100-160g a day. They don’t get soggy and soft even when sitting in the fridge after being cooked for 7 days. In fact they don’t seem to degrade in texture at all. They don’t taste like cardboard and between myself, my sister, and her boyfriend, we all love these noodles. While they are pricey if you look at it as a carb, I think of it as a carb that’s super high in protein and fiber while being low in carbs. Helping you maintain a low carb high protein diet. And because it’s protein, you feel full faster and stay full longer. All in all, it’s a staple of mine now.

This was the first organic black bean spaghetti that I had ever eaten. It was awesome! It tasted good with pasta sauce and was much healthier than traditional pasta. Instead of being full of carbs it was full of protein.

I'm always looking for a low carb alternative. Health claims aside this looks good, no smell like konjac but it has the texture of chewed chewing gum. The taste is neutral. Neither good nor bad.

I love carbs but I am prediabetic so I need to watch what I eat. This edamame spaghetti gets it right. I cook these in boiling water for 4 minutes and it comes out with firm texture and consistency that is the closest to wheat pasta that I have ever tried. They used to sell this at Costco but Amazon is the only place where I can consistently find this now and I can't live without it. You can use this also as a soba noodle substitute and it goes well with soba dipping sauce. I know this is more expensive compared to wheat pasta but it is worth it. The package can last for several servings but it tastes so good that you want more. It does have a slight green color because it is made from soybeans but it goes well with just about anything you usually cook with wheat pasta. It does not get soggy quickly when in pasta sauce. If you need a pasta alternative that is diabetic friendly, this will be your go to product.

I was really impressed with this edamame spaghetti! It’s such a great low carb, high protein alternative to regular pasta and fits perfectly into my healthy eating goals. The texture is firm, not mushy, and it holds up well with sauces whether it’s a simple marinara, stir-fry, or even just olive oil and garlic. I love that it’s gluten-free, vegan, and made with clean ingredients, so it feels good to eat while still being really satisfying. The protein content is amazing, and it keeps me full without the heavy feeling of traditional pasta. This has quickly become one of my go-to pantry staples for easy, healthy meals.

Ok, so, I thought it was cool that they were black. Not gonna lie. They turn a dark brown once cooked though, fyi. I was hoping for a wheatless alternative with some actual NUTRITIVE VALUE in it… but.. I just don’t think I could replace regular pasta this way. I love black beans, I do, but … maybe just as black beans? Idk. The flavor was… different .. and that’s the best description I can manage. I think if black beans are your absolute all-time favorite food, maybe this is the thing for YOU. Maybe. I didn’t use this for regular spaghetti or with an Alfredo (which might be better, honestly) but rather with a tomato based rendition of what I know as Fidéo. (Pronounced “fee-THEY-oh”) I figured that since black beans are a savory bean that lends its flavor to many Tex-Mex dishes and salsas, perhaps it’d be safest to lean that way Vs. towards the Italian or Asian… but even though I’m really heavy handed with the Cumin and lime and garlic, I still found that I needed to add cheese and sour cream and salsa and some homemade guacamolé for it to really be palatable TO ME. However, I did use grass fed/finished ground beef instead of steak as this is what I had on hand and after I’d already begun preparing the sauce and started the noodles I discovered I was out of celery salt…😰… but I made do. It turned out mostly edible as long as you didn’t run out of ANY of the aforementioned ‘toppings’… but it’s not something I would give another go to… I might come back once more and give these a shot with a mushroom, chicken, garlic and Marsala infused Alfredo though and if I do, I’ll post an edit to say how it went. Definitely…. Different …

love this! Especially when pairing with alfredo sauce and shrimp! Delicious!

Excellent high protein pasta. It is delicious but it takes an acquired taste to be able to enjoy its health benefits. A truly vegan food. I highly recommend it only if you are willing to take time and patience to adjust to its unusual taste. It does not taste like regular white and whole wheat pasta