ZENB Plant-Based Cavatappi - Pasta Made From 100% Yellow Peas, Gluten Free, Non-GMO & Vegan, Less Carbs than Traditional Pastas, 20g Protein & 12g Fiber In Every 3.5 oz Serving - 8 oz Boxes (Pack of 3)

Love this pea pasta! Quick cooking and healthier than regular pasta, and tastes WAY better! It actually has some flavor.

Love this product to make Mac and cheese, macaroni salad etc. The texture and taste is amazing it also cooks quicker than white flour macaroni. It is full of protein and a good quality product for any reason but we don't eat white flour products. This is solely made with yellow peas. Don't over cook it will fall apart like other pastas. I also buy the yellow pea lasagna sheets which are no pre-cook if making a tray of lasagna.

This has been the best pasta alternative I have found. Cooks with an al dente texture, do NOT overcook. If cooked properly it holds its shape well, both right after and once reheated. High protein for a pasta, the closest replacement in taste I have found. I can’t stand chickpea pasta, this doesn’t have the bitter taste. For the amount it is pricey, but good for speciality diets every now and then.

These stay firm! Great for so many gluten-free recipes!

I read all the reviews that stated this pasta was fantastic. I purchased for homemade Mac and Cheese for Christmas. Thank goodness I prepared it the night before. First the smell was so off putting. Then when I finally tasted it I couldn’t bring myself to even swallow the small piece.. it crumbled immediately and tasted disgusting.I am assuming the individuals that received this pasta have never had actual pasta.Thank goodness I had GF pasta in my panty to use.

This is the best Gluten-free Pasta I've tried. You don't have to be Gluten-free to enjoy it. Healthy and tastes good. Just don't overcook it. Test it 2 or 3 minutes sooner than the directions on the box.

Good taste, good texture. Used to gluten free food and cooking and feel this is equivalent to other brands

I have missed this shape! It's a great gf option and tastes amazing. BUT, if you're using it in a baked pasta, I would reduce the cook time by 2 min. It holds up so well in my short rib bolognese because I cook the last few minutes in the sauce. For baked Mac & cheese, same. It holds together great if you dump the noodles in the cheese sauce, and put another layer of cheese in the middle, the rest I of the pasta in cheese sauce and cover with more cheese. Just broil. Don't bake. I had to add 1c of the starchy pasta water to keep it gooey. But so delish!