Protein pasta has become a practical shortcut for anyone who wants a quick dinner with a little more staying power, but not every box delivers on taste or texture. According to the report, one food writer tested seven popular varieties, ranging from bean-only noodles to blends that mix legumes with wheat, to see whether any of them could truly satisfy a regular pasta craving.
The clear winner overall was Banza Wheat Protein Pasta. Unlike the brand’s original chickpea-only pasta, this newer version uses semolina flour as its first ingredient, which gives it a more familiar chewy bite and a milder flavor. The pasta also includes chickpeas, wheat protein, and pea protein, bringing it to 13 grams of protein per serving. The tradeoff is that it is not gluten-free and costs a bit more than some other options.
For the pasta that tasted most like standard pantry pasta, Barilla Protein+ came out on top. The report notes that it has been on shelves for more than 20 years and stood out for its classic al dente texture and lack of any strange aftertaste. Made mainly with semolina and durum wheat flour, it also includes lentil flour, pea protein, chickpea flour, barley flour, and spelt flour, along with added vitamins and minerals. At 10 grams of protein per serving, it has the lowest protein count of the group, but it is also the most affordable and widely available.
The editors’ pick was Brami, which rounded out the top three standouts in the taste test. While most protein pastas were described as acceptable but not especially close to the real thing, these three were the ones the writer said would be worth buying again. The article’s broader takeaway is that the category has moved beyond older bean-only formulas, with many brands now using blends of legumes, plant proteins, and wheat to improve both nutrition and texture.
Source: bonappetit.com
