When I was diagnosed with type 2 diabetes, this was one of those things I missed: PASTA!
It was long-haul COVID that kicked in my diabetes. High blood sugar runs in my family, and so I’ve been careful to take supplements to keep my A1c down. Then, because I was in homes helping families with COVID-19, I caught it five times. Cured it each time, but long story short, nobody knew about long-haul COVID and now I’m enjoying all of its benefits.
I have since discovered low carb pasta, and for those interested, allow me to tell you about them.
First there’s Lupini Pasta, made from the lupini bean which is high in protein, high in fiber, and low in digestible starch. The pasta is a bit firmer than regular pasta, and some people get mild digestive issues (gas). On the plus side, it takes about three minutes to make. Just use a very large pot because it foams up and I mean foams. I’ve used this pasta for Italian dishes.
This contains “modified starch,” or something we’ve written about in the past: resistant starch.
Both the lupini pasta and Pete’s pasta pass through the small intestines with only slight digestion. The fiber is not digestible, but it does feed your gut bacteria. And both can cause, in some, a bit of gas.
For this recipe we used Pete’s Rotini Pasta. It takes about fifteen minutes to cook.
Also, this is a bachelor recipe, meaning most of the measurements are up to you, your tastes, your preferences. Let’s face it. It’s a salad. Toss in what you want. We’re giving you the basic foundation.
Ingredients
- 3 cups cooked pasta (rotini or elbow)
- 1 cup mayonnaise (our healthy mayo is the best)
- 1 cup diced vegetables (carrots, celery, bell pepper, cucumber — whatever you like)
- ½ cup frozen peas (thawed)
- ½ cup shredded cheddar cheese (optional)
- 2 boiled eggs, chopped (optional)
- Salt and black pepper to taste
- Tuna, ham, chicken, or bacon (optional)
Directions
- Cook pasta until al dente, rinse under cold water.
- Stir mayo with salt and pepper in a large bowl.
- Add pasta, veggies, peas, cheese, and eggs.
- Chill at least 1 hour.
- Serve cold — paprika or herbs if you want a little color.
Our local co-op sells these small, organic, colorful peppers. They’re so easy to work with. I just cut them up with my kitchen scissors.
Notes
- You can lighten it by mixing mayo + sour cream.
- Some like to squeeze a lemon all over it before serving.
- Keeps 2–3 days in the fridge. (The lemon helps keep it fresh.)
