Goodles is formulated to be a healthier variety of macaroni and cheese, according to the company. The noodles are a combination of wheat and chickpea protein. The prepared meals have 14 grams of protein, 6 grams of fiber and nutrients from organic vegetables, including kale, spinach and maitake mushrooms.
Varieties include Mover & Shaker, a cacio e pepe inspired macaroni; Twist My Parm, asiago and Parmesan with spirals; Cheddy Mac, a creamy cheddar and macaroni; and Shella Good, which has aged white cheddar and shells.
Taste Republic, a Tribe 9 Foods brand, has partnered with Beyond Meat to introduce a plant-based sausage ravioli that is formulated with Beyond Sausage Italian crumbles and mozzarella cheese. The pasta is formulated with brown rice flour.
Earlier in the year, Tribe 9 Foods expanded its gluten-free pasta line with the introduction of plant-based cheese ravioli, cauliflower gnocchi, spinach and cheese tortelloni, and four cheese raviolini.
Cadence Kitchen is offering a gluten-free pasta with chicken in a cheese and barbecue sauce dish. The pasta is made with red lentil pasta shells. It is the first gluten-free dish to be added to Cadence Kitchen’s line of prepared meals, all of which are formulated to go from flash-frozen to ready-to-eat in 15 minutes or less.
Buitoni Food Co. has partnered with Impossible Foods and is offering a ravioli filled with plant-based meat. The products feature a three-cheese blend of ricotta, Grana Padano and Parmesan, plus Impossible Beef Made From Plants, seasoned with basil and spices, or Impossible Italian Sausage Made from Plants, flavored with fennel and garlic.
Barilla is now offering a legume spaghetti formulated with chickpea. A serving provides 11 grams of protein and 8 grams of dietary fiber, according to the company.
Other items available in Barilla’s legume pasta line are chickpea rotini, red lentil spaghetti, red lentil penne and red lentil rotini.
Lupin flour is the primary ingredient in a grain-free pasta featuring more protein per ounce than steak, chicken, salmon or tofu, according to manufacturer JazilLupini. Lupin is rich in protein and fiber and a good source of iron, magnesium, zinc, potassium, folate and vitamins B2 and B1. A serving contains 26 grams of protein, 18 grams of fiber and 3 net carbs per serving.
Semolina Artisanal Pasta has partnered with upcycled food company ReGrained to formulate Strozzapreti, a pasta featuring brewer’s spent grain which is manufactured and marketed by ReGrained under the SuperGrain+ brand. The pasta contains more than three times the fiber and two times the protein of traditional whole grain flours, plus prebiotics to support digestion, according to the companies.
Tattooed Chef, Inc. has introduced a line of prepared foods featuring plant-based alternatives to traditional pasta. Pastas in meals come in four varieties, including cauliflower spaghetti, sweet potato gnocchi, cauliflower gnocchi and chickpea pasta.
Grain-free pasta maker Cappello’s has added almond flour ravioli to its frozen food portfolio. The gluten-free pasta is available in two varieties. Five cheese features a blend of ricotta, mozzarella, Parmesan, fontina and asigo cheeses, while the spinach and cheese variety pairs spinach with ricotta cheese. Made with eggs, almond flour and tapioca flour, the ravioli contains 390 to 410 calories and 16 to 17 grams of protein per four-ravioli serving, according to the company.
Caulipower has introduced a frozen gluten-free pasta formulated with cauliflower. Available in linguine and pappardelle varieties, Caulipower Cauliflower Pasta has 48% more fiber than traditional pasta and half the amount of sugar of leading gluten-free pastas, according to the company
Chickapea introduced a line of pastas called +Green that are formulated with chickpeas, lentils, kale and spinach. Each serving contains more than two servings of vegetables, 11 grams of fiber and 24 grams of protein. Additionally, the pasta provides iron and vitamins K and B6. Varieties in the +Green portfolio include penne, spaghetti and spirals.