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Trader Joe's Black Bean Pasta

Move Over, Pasta! This Trader Joe's Black Bean Rotini Makes a Delicious Replacement

Black Bean Rotini

I'm always on the search for pasta alternatives like zoodles, whole wheat pasta, and spaghetti squash, and you guys . . . I might have discovered another one: black bean rotini. On my weekly trip to Trader Joe's, I came across an endcap full of organic black bean rotini pasta; after seeing there was only one ingredient — black bean flour — I had to give it a try.

These noodles are packed with double the amount of protein and 650 percent more fiber than your average semolina flour pasta for the same serving size.

Nutrition Trader Joe's Organic Black Bean Rotini (serving size: 56 grams) Traditional Rotini Pasta (serving size: 56 grams)
Calories 200 200
Fat 1.5 grams 1 gram
Protein 14 grams 7 grams
Carbohydrates 35 grams 42 grams
Dietary Fiber 15 grams 2 grams
Sugar 2 grams 1 gram

Tips on How to Prep These Noodles

According to the cooking instructions on the package, al dente noodles should be boiled for 8-10 minutes. I pulled mine at six minutes in hope that the noodles would finish in the sauce but they were already a little past al dente in texture. Next time (and there will be a next time), I'll try at the five-minute mark and let them finish in my sauce. I served mine with just roasted chicken, marinara sauce, and a sprinkle of parmesan cheese. These noodles would also make a great cold Summer pasta salad with fresh corn, tomatoes, and a sprinkle of feta cheese. Just be sure as you cook them to check the firmness more frequently than traditional noodles.

Black Bean Rotini Pasta

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Does It Taste Exactly Like Pasta?

No, there is a faint black-bean flavor, and the texture is a little chewier than traditional pasta. Unlike zoodles and spaghetti squash, they actually soak up the flavor of the sauce. Don't have a Trader Joe's in your neighborhood? You can order Trader Joe's Organic Black Bean Rotini ($19 for 3-pack) on Amazon.

Prices and products may vary by Trader Joe's location.

— Additional reporting by Haley Lyndes

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